When I received my first Covid vaccination on Thursday, the experience felt like a gleam of light pointing to the end of our year- long pandemic. Have we actually cooked 365 dinners in as many days? It certainly feels that way! For day 366 I’d like to offer you Mr. Fox’s new favorite dinner: Halibut with Mushrooms and Spinach. This lemon-kissed skillet meal comes together in about 10 minutes! Here’s the recipe:
Halibut with Mushrooms and Spinach: Video Demonstration
Can’t watch videos? No problem! Here’s the recipe in video stills (scroll down for the printable recipe):
Grab a halibut fillet (skin removed; about 1 lb for 2 generous servings), and season it on both sides with kosher salt and freshly-ground black pepper.
Cut the fillet in half.
Now warm some butter and oil in a large skillet over medium heat.
When the butter melts and its foam subsides, add the halibut and sear it until it’s attractively browned but not cooked through — about 45 seconds per side. Transfer the fish to a plate.
Melt another pat of butter in the skillet, and then add 8 ounces of sliced mushrooms! Add a little salt and pepper, too. Sauté the ‘shrooms until they’re nicely browned — 4-5 minutes.
To keep the mushrooms happy, add the grated zest of 1 lemon…
The juice from half the lemon…
And a short splash (3-4 tablespoons) of dry French vermouth. No vermouth on hand? Use any good dry white wine. Let the liquid bubble for 1 minute.
Then throw a mountain (at least 10 ounces) of baby spinach leaves into the pan.
Cover the skillet and let the leaves wilt for about 1 minute.
Then remove the lid, and season the spinach with salt and pepper.
Give everything a quick stir (the spinach will continue to wilt), and then push the mushrooms and spinach to sides of the pan to create an opening in the center.
Melt a pat of butter in the exposed opening…
And then return the fish to the skillet, on top of the melted butter.
Cover the skillet, lower the heat, and let the fish cook just until done — about 2 minutes.
Plate up this healthy deliciousness, and then dive right in!
Looking for other skillet dinners to try? Here are some of my favorites:
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Here’s the printable:
Halibut with Mushrooms and Spinach
Ingredients
- 1 lb halibut fillet, skin removed, and cut into 2 equal pieces
- kosher salt and freshly-ground black pepper
- 1 generous teaspoon olive oil
- 3 (or slightly more) tablespoons butter
- 8 ounces sliced mushrooms
- The grated zest of 1 lemon
- The juice from half a lemon
- 3 generous tablespoons dry French vermouth or dry white wine
- 10-12 ounces baby spinach leaves
Instructions
- Pat the halibut dry with a paper towel, and then season both sides with salt and pepper.
- Warm the oil and 1 generous tablespoon of the butter in a large skillet set over medium heat. When the butter melts and its foam subsides, sear the fish until attractively browned -- about 45 seconds per side. Transfer the fish to a plate and set aside.
- Melt another tablespoon of butter in the skillet. Then add the mushrooms and a sprinkling of salt and pepper. Sauté the mushrooms until they color -- 4-5 minutes. Then stir in the lemon zest, lemon juice, and wine. Let the wine bubble in the skillet for just 1 minute.
- Add the spinach leaves. Cover the skillet, lower the heat, and let the leaves wilt for just 1 minute. Then lightly dust the leaves with salt and pepper.
- Briefly stir the ingredients (the leaves will continue to wilt), and then push them to the sides of the pan to make an opening in the center. Melt the remaining tablespoon of butter in the opening, and then return the fillets to the pan, on top of the butter. Cover the skillet and cook just until the fillets are cooked through -- about 2 minutes.
- Divide the works among 2 plates and enjoy while hot!
Vicki S says
Kevin, last night I made your Creamy Leek and Lemon Fettucine. Delicious! I plan to try the other two pasta dishes from that same posting over the next couple of weeks. Love your easy to throw together weeknight recipes!
Kevin Lee Jacobs says
Hi Vicki S – Creamy Leek and Lemon Fettucine is one of my favorites, too. So glad you enjoyed it!
Susan Iseman says
Looks fabulous- thanks !
Kevin Lee Jacobs says
Hi Susan – Hope you enjoy it!
Bruce says
Kevin, you forgot to add the spinach to your list of ingredients. Can’t wait to try this.
Kevin Lee Jacobs says
Hi Bruce – Thank you. Fixed now!
SarahBeth says
I was wondering, Kevin, what fish you would recommend to replace the Halibut? Here in rural Michigan, I have a choice of: cod, tilapia and salmon. I could drive to the nearest major city (45 minutes each way) or sub. What do you think? Cod? Or just skip it?
Kevin Lee Jacobs says
Hi SarahBeth – That’s a tough question! Halibut has a unique flavor. Cod has no flavor at all, but it just might work here. Just take care not to over-cook the fish!
Cornelia Vick says
Am so glad to have the recipe for Halibut. Years ago, I used to buy Halibut to cook on the grill.
It was one of the only meats that you could buy from the grocery in the fresh seafood counter.
I would have never purchased any other fish. This one was so fresh tasting and had no odor.
It was so easy because I just grilled it. A little salt and pepper and a little lemon juice. It really was one of our favorite dinners. Can’t wait to try it with mushrooms……
Sheila says
This looks delicious. I will be making this for my meat free Fridays during lent.
Thanks Kevin.
Carol says
Kevin, this looks sooooo delicious. I prefer Haddock but it doesn’t matter … I’m making it tonight.
Kevin Lee Jacobs says
Hi Cornelia – You are right about halibut — it has plenty of flavor and no “fishy” odor. Your grilled halibut sounds wonderful!
Hi Sheila – Glad this recipe will come in handy for you during Lent.
Hi Carol – If you make this dish, please let us know how it turns out for you!
Katharine says
Absolutely delicious! Quick and easy! I got my halibut from Wild Alaskan Company, shipped frozen direct from the fisherman! This recipe (like so many from you, Kevin) is a keeper!!
Kevin Lee Jacobs says
Hi Katharine – I’m so glad that you tried — and liked — this halibut skillet dinner. Wild Alaskan Company is a great source for fish!
Becca says
So glad you got your shot! Congratulations! How is your foot doing?
Kevin Lee Jacobs says
Hi Becca – Can’t tell you how happy I was to receive my first of two Covid vaccinations (Moderna). Hope you’ve already received yours! Foot is doing great — thank you for asking!!!
Karen says
Thank you Kevin for the halibut recipe. I added 1 clove of finely diced garlic to the butter and oil before cooking the fish and it was easy, fast and delicious!
Karen Robertson says
Hi Kevin, your halibut with the mushrooms and spinach is a real winner.My husband who feels that good fish does not need any embellishments loved it. It is so tasty and very filling. Thank you for another wonderful recipe.
Kitty
Karen says
Hi Kevin, your halibut with the mushrooms and spinach is a real winner.My husband who feels that good fish does not need any embellishments loved it. It is so tasty and very filling. Thank you for another wonderful recipe.
Kitty