For my Mom's birthday we had seared Halibut with shiitake mushrooms for the main course. I've been trying to eat a lot of mushrooms lately as I have this strange feeling that mushrooms, onions and garlic are all super foods for our brains. It's a combination of them being here on earth for so long, plus their many layers, and for mushrooms their ability to communicate through microscopic roots miles away. There is a special feeling I get when I eat fresh organic, hearty mushrooms. This shiitakes I picked up at the Friday, Heart of the City Farmer's Market. I recommend serving this with salad and a hearty rustic bread or over a bead of quinoa. White wine and some Carlos Santana.
Seared Halibut with Shiitake Mushrooms
1 fillet of Halibut
1 lemon, zest & juice
1 tablespoon of capers
1 pint of shiitake mushrooms
Salt and pepper
Parsley for garnish
1. Heat olive oil in a skillet over medium high heat
2. Sprinkle the halibut with salt and ground pepper on each side. Squeeze the lemon juice on it.
3. Sear the halibut in the olive oil for 4-5 minutes per side. The halibut should turn white the whole way through and have a nice golden hue on the top and bottom. Remove the halibut from the pan and put on a plate. Do not overcook as it will become too dry.
4. Add the mushrooms to the pan, drizzle a little more olive oil on them. Sprinkle the lemon zest and capers, salt and pepper on the mushrooms. Add a little more olive oil if you want.
5. For presentation I cut shallow wells in the halibut and stuffed the shiitake mushrooms into it.