This recipe was inspired by a dish Gary and I ate a few years ago at a restaurant called Sea Chest in Cambria. Several people recommended the place, and we arrived about a half hour before it opened. There was a line at the door of about 20 people in front of us. When the doors finally opened, the diners were seated and the entire place was full. If you ever make it there, they only take cash, but they do have an ATM.
We both had the scallops and shrimp, the sauce that was with it was so good, that I wanted to try it with halibut. When we got back to our hotel I immediately wrote down what was in it.
I’m sure that theirs varies from mine, but I thought it turned out excellent, and I will definitely make it again. Gary really liked it too 😀
Halibut With Mushrooms & Capers
4 mushrooms (2 1/2” diameter)
1/2 cup butter
5 cloves of garlic
1 teaspoon lemon zest
2 tablespoons capers
1 lb halibut
salt and pepper to taste
Melt the butter in a fry pan at medium heat. Chop the mushrooms in small pieces and sauté. When the mushrooms have cooked down. Chop and add the garlic. When the garlic has cooked add the lemon zest and the capers. Keep the sauce warm on low heat while the halibut bakes.
Oil a casserole dish with cooking spray. Cut some slices of one of the lemons and put them on the bottom of the casserole dish. Rinse the halibut and dry it off with paper towels. Place the halibut on the lemons. Lightly salt and pepper and place in the oven at 350 (f) degrees. I used a thermometer in the fish and brought it up to 140 (f) degrees. My oven also has a steam setting which helps to keep fish moist. You could try putting another pan of shallow water in the oven while cooking it to try and get the same effect. The fillet I had was really thick about 2 1/2” I cooked it for 30 minutes. Halibut can get dry, so you don’t want to over cook it.
When the fish is done, plate the fish and add the sauce. Add lemon juice and salt & pepper to taste.