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Step 1
Season each halibut fillet with salt and pepper on both sides then lightly dust each piece in the seasoned flour.
Step 2
Place a sauté pan over medium-high heat and add in 3 Tablespoons olive oil.
Step 3
Placethe fish in the pan skin side up and sear until golden brown, about 4minutes.
Step 4
While the halibut is cooking, place a separate pan over medium-high heat, add 2 Tablespoons of butter, mushrooms, shallots, garlic slices, and thyme leaves. Cook for 5 minutes, stirring occasionally.
Step 5
Flip the fish, then add 2 Tablespoons butter and the thyme stems, and sear 4 minutes until golden brown.
Step 6
Bastethe fish with the butter in the pan for the last minute of cooking.
Step 7
Whilethe fish is cooking, add the marsala to the mushrooms to deglaze the pan, allowthe liquid to reduce by ¾ then add the fish stock and creme fraiche to emulsifyinto a sauce. Add the parsley.
Step 8
In a separate sauté pan over medium-high heat, drizzle 1 Tablespoon olive oil and add crushed garlic, wait 30 seconds, then add the spinach. Quickly turn the spinach in the oil and then turn off the heat.
Step 9
Placethe spinach on the center of the plate and top with the halibut, spoon themushrooms and sauce over the fish and then serve.