Yard House Porcini Crusted Halibut Recipe
When I tried the Yard House's porcini-crusted halibut for the first time, I knew I had to recreate it at home!This recipe balances flavors with a savory porcini crust complemented by a creamy sauce.For the best results, make sure to prepare your porcini powder ahead of time by drying and grinding mushrooms, which enhances that rich, earthy flavor.This pairs so well with parmesan mashed potatoes and fresh asparagus, which add great texture and taste to the dish.Don't forget to sear your halibut to a golden-brown perfection before serving it hot.
Ingredients
- 4 Halibut Fillets
- 1 cup Porcini Mushrooms dried
- 1 Tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 Tbsp Butter unsalted
- 2 cloves Garlic minced
- 1/2 cup White Wine
- 1 Tbsp Lemon Juice
Instructions
- Start by preheating your oven to 250°F.
- Spread the dried porcini mushrooms on a baking sheet and dry them further in the oven for about 15 minutes until they become brittle.
- Once dried, allow mushrooms to cool down.
- Use a blender or food processor to grind them into a fine powder.
- This will be your crust.
- Season the halibut fillets with salt and pepper and then coat them evenly with the porcini mushroom powder on both sides.
- This creates a flavorful crust when cooked.
- Heat olive oil in a heavy-bottom nonstick pan over medium flame.
- Sear the halibut fillets until they are golden brown on each side, approximately 3 minutes per side.
- In the same pan, add butter and minced garlic and sauté until fragrant.
- Deglaze with white wine and lemon juice, and return the fillets to the pan for a final quick heat.
- Serve hot.
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