Mushroom Dusted Halibut
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared halibut coated in mushroom powder, topped with sautéed mushrooms and truffle vinaigrette. Umami-rich and elegant, served with artichoke and potato sides for a restaurant-quality dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup dried mushrooms
- 1/2 sheet nori (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder or onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional)
- 1 egg
- 2 teaspoons mustard
- 2 teaspoons soy sauce (or use Braggs GF Liquid Aminos)
- 8 ounces fresh mushrooms- chanterelles, oysters, maitake, shiitake etc.
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon fresh Thyme
- 2 teaspoons Truffle oil
- 2 teaspoons Champagne Vinegar, red wine vinegar or sherry vinegar ( a light-tasting vinegar works well here – do not use white vinegar.)
- pinch salt and pepper
- 1 lb halibut, black cod, sea bass, cod, salmon, or scallops.
- 1 tablespoon butter
- 1 lb Jerusalem artichokes ( see notes), scrubbed & halved
- 1 lb thin-skinned potatoes, halved or quarteed
- 1 onion, cut into wedges.
- 1 tablespoon thyme
- 1-2 tablespoons olive oil
- cream or nut cream
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 1046mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1622mg
- Calcium
- 102mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1046MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.