|Shitake Crusted Halibut - serves 4|
To serve 4: Preheat the oven to 450 degrees F. Melt 2 Tb butter over medium heat. Add ½ C finely chopped shallots and cook until softened but not browned. (about 2 min), Add ¼ C white wine and cook on medium- high heat until most of the liquid evaporates, about 3 min, being careful to not burn the butter. Add ½ C heavy whipping cream and simmer gently until sauce thickens, whisking occasionally, about 4-5 min. Cover and set aside off heat.
|Making beurre blanc|
Place 1 ½ oz. dried shitake mushrooms (remove all stems) in a spice grinder (I use a dedicated coffee grinder for all spices and savory) or blender and grind to a fine powder. Transfer this powder to a plate. Rinse 4 6 oz halibut fillets in about 1-2 Tb of white vinegar. Sprinkle with salt and pepper. Then press the fillet into the mushroom powder to coat it on all sides. Melt 4 Tb butter in ovenproof skillet over medium heat. Add fillets and cook until golden brown on bottom – about 3 minutes. Turn over carefully and transfer to the oven and bake until opaque, about 7 minutes.
|Rolling fillets in shitake mushroom powder|
|Cooking fillets until golden brown|
P.S. If pressed for time or wanting to avoid the calories – a sprinkle of lemon juice works as a substitute for the sauce. If Halibut is unavailable, you could use cod, salmon or Tilapia (cook tilapia on stove-top).