Sunday, August 21, 2011

Halibut with Mushrooms in Tarragon Lemon Butter

This recipe for two is low-carb with mild but pleasantly interesting flavors. I came up with it a couple of days ago as a gentle entree for someone on a very low carb diet and with a sensitive stomach, and it was well-received. I used frozen halibut fillets, but probably any mild white fish would work.

2 Tbs unsalted butter
4 baby bella or white mushrooms, sliced (about 3/4 cup sliced)
2 halibut fillets, 6-8 oz each
1/2 tsp dried tarragon
Juice of 1/2 a lemon
Salt & pepper to taste

Using a pan large enough to hold both fish fillets, melt the butter over medium heat then add the mushrooms and saute until they start to soften. Add tarragon and lemon juice, season with salt & pepper if desired, stir and saute until mushrooms are soft. Use a slotted spoon to remove the mushrooms and set aside. Add the fish to the pan and cook for 1 to 2 minutes, then carefully flip, reduce heat to medium-low and cover the pan. Cook for 6 to 8 minutes or until fish is just cooked--time will vary depending on thickness of fillets. You want the fish to flake in the middle but still be moist, not overcooked--I began checking for doneness after 5 minutes. Once fish is done, serve and top with reserved mushrooms and drizzle the with the tarragon lemon butter from the pan.

Zestfully yours,

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