Halibut Meuniere With A Garlic

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Halibut		4 slices (60-70g per slice)
Plain flour		as required
Shimeji mushrooms		80g
Spring onion		1
Olive oil		3 tbsp
Garlic		2 cloves
Sauce:
Honey		1 tbsp
Soy sauce		1 tbsp + 1 tsp
Lemon juice		1 tbsp + 1 tsp

Method

Prep

15min

Cook

15min

De-bone the fish and add some salt, then dredge in the flour.

Put the olive oil in a frying pan and heat to medium high. Fry the thinly sliced garlic.

Turn the heat down to low and when you begin to smell it and it's turned nice and golden, remove the garlic from the oil.

Into the oil, now place the halibut, skin side down. Fry on a high heat until the skin is crispy. Turn the fish over and put the heat down to medium and gently fry until cooked before removing from the oil.

Into the empty frying pan, add the mushrooms and pour over all the sauce ingredients. Boil rapidly then turn off the gas and pour onto the halibut.

Now add the fried garlic and sliced spring onion on top of the fish, it's ready to eat!

Shimeji mushrooms are available at Waitrose.

Tips & Note

When you boil the sauce (step 5), make sure it doesn't burn. When you see small bubbles spread across the pan, that's the right time to turn off the gas.

Category

France Japan Pan Fried / Shallow Fried Sauces Simmer Fish Flour Honey / Syrup Mushrooms Seafood Spring Onions Dinner Everyday Home Alone

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