Sauteed Halibut with Mushrooms

A lot of halibut steaks are too large for a single serving, yet half a steak looks skimpy. In this dish, each half of a steak is divided into 2 thin pieces of fillet and top with a sauce. To double the recipe, cook the fish in 2 batches or use a second skillet.

1 large T-bone halibut steak (about 12 ounces)

salt and pepper

1 Tbsp oil

1/2 cup sliced mushrooms

1 tsp minced fresh ginger

2 tsp fresh lemon juice

1/2 tsp grated or shredded lemon zest

1 ounce dry white wine

2 Tbsp butter

With a thin-bladed knife, cut both sections of fillet free from the central bone. Holding the skin down against the board, cut the fillets away from the skin. Discard the skins and bones  or save fro making fish stock. Lay each fillet piece on the board on 1 flat side. Holding the piece down with the palm of your hand, fingers extended, slice the fish in half across the grain into 2 thin steaks.

Place 2 dinner plates in a 200 degrees oven to warm. Season the fish lightly with salt and pepper. Heat the oil in a large skillet (non-stick is ideal) over medium-high heat. Add fish and cook until the edges are opaque around the upper side and only the center has a bit of color, about 3 minutes. Remove with a long-bladed spatula and invert onto warm plates. Return plates to the oven to keep warm.

Add mushrooms and ginger to the pan, turn heat to high and cook until the mushrooms begin to release their moisture. Add lemon juice, lemon zest and wine and boil until the liquid is nearly gone. Swirl in butter, taste for seasoning and spoon over the fish.

Serves 2.