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:
Hungry for more? Get my email updates.
Here’s the printable:
Halibut with Mushrooms and Spinach
- 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
- 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!