Pan seared Halibut with Morel Mushrooms - Salty's Seafood


by New Day Producers

Posted on June 1, 2011 at 9:31 AM

Updated Wednesday, Jun 1 at 12:58 PM

Serves 2


2-6 oz Filet Halibut

Pinch Salty’s Salt

1 TB Canola Oil

2 Cups Ragout (recipe follows)


1) Lay fish on paper towel and make sure it is dry.

2) Heat medium size fry pan to medium high heat.

3) Season fish on both sides with Salty’s salt.

4) Sear on one side for 4-6 minutes or until golden brown.

5) Flip over and place in a 350 degree oven for 8 minutes.

6) Pour ragout onto a serving piece and place fish on top.

7) Garnish with Chopped fresh herbs (optional)

Morel Mushroom and Asparagus Ragout


½ TB Canola Oil

1 Clove Garlic, Minced

1 Cup Morel Mushrooms, Cleaned and Sliced

1.5 Cups Chicken Stock

1 TB fresh Thyme Chopped

3 each Asparagus, Chopped

1/4 Pound Butter, Unsalted Chilled and cut into small chunks

Salt kosher TT


1) In a large fry pan heat oil to medium high heat.

2) Add garlic and mushrooms and sear for 5 minutes or until garlic cooks.

3) Add chicken stock and cook until the liquid reduces to ½ a cup.

4) Turn heat to medium low and add asparagus.

5) Move around with a rubber spatula.

6) Add 1 cube of butter until melted then add another. Repeat process until all butter is melted.

7) Season with salt to taste.

CHEF’S NOTE: Cook before you sear halibut and leave in pan on warm on the back burner


Pan seared Halibut with Morel Mushrooms - Jeremy McLachlan, Executive Chef at Salty's Seafood