Seared Halibut with Clamshell Mushrooms and Lemon-Butter Pan Sauce

1. 1

   Heat oil and 1 tablespoon butter in a heavy skillet over medium-high until the butter melts and starts to foam. Add the mushrooms and a pinch of salt; cook in the hot butter and oil until golden brown, about 5 minutes. Push the mushrooms to the edges to make space in the center of the skillet.

2. 2

   Season the halibut on both sides with salt and cayenne pepper. Set the halibut fillets in the center of the skillet and cook until they start to flake, 3 to 4 minutes per side. Move the halibut to a warm serving plate.

3. 3

   Pour the water into the pan and bring it to a boil, scraping the browned bits from the bottom with a wooden spoon, until the water is reduced by half, 1 to 2 minutes. Add the lemon juice to the mushroom mixture and stir.

4. 4

   Stir the butter and parsley into the mushroom mixture. Stir constantly until the butter melts and forms a sauce; take off the heat and season with salt and black pepper. Spoon the sauce and mushrooms over the halibut.

• Calories 161.53 kcal — Moderate 8%
• Protein 5.81 g — Moderate 12%
• Carbohydrate 6.05 g 2%
• Total Fat 13.23 g — Moderate 17%
• Saturated Fat 4.95 g ▲ High 25%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 29.63 mg — Moderate 10%
• Sodium 28.52 mg ⌄ Low Source 1%
• Dietary Fiber 2.74 g ⌄ Low Source 10%
• Total Sugars 2.59 g --
• Added Sugars 1.27 g ⌄ Low Source 3%
• Calcium 16.87 mg ⌄ Low Source 1%
• Iron 1.24 mg ⌄ Low Source 7%
• Potassium 195.09 mg ⌄ Low Source 4%
• Vitamin A 16.83 mcg ⌄ Low Source 2%
• Vitamin C 17.53 mg — Moderate 19%
• Vitamin D 0.05 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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