Steamed Halibut With Mushrooms & Spinach

By ltrodrigu

Ingredients

• 4 (6-ounce) halibut fillets
• Kosher salt
• 6 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 pound spinach leaves
• 4 tablespoons salted butter
• 1 small shallot, minced
• 1/2 pound morel or other spring mushrooms, cut into bite-size pieces
• 10 sprigs fresh thyme
• 1 lemon, halved
• 1 1/2 cups buttermilk

Details

Servings 4

Preparation

Step 1

Season fillets with salt, then place in a lightly oiled steamer basket, making sure not to overcrowd. (If necessary, steam fish in batches.) Add 2 inches of salted water to the bottom of a large pot and bring to a simmer over medium heat. Set basket into pot and steam until fish is opaque and flaky, about 8 minutes.

Set a sauté pan over medium-high heat and swirl in 2 tablespoons olive oil. Add garlic and cook until just beginning to color, about 1 minute. Stir in spinach and sauté until just wilted, 1-2 minutes. Season with salt. Transfer spinach to a paper towel-lined plate. Wipe pan clean.

Return pan to stove over medium heat and swirl in butter. Once butter begins to brown, add shallots and season with a pinch of salt. Cook shallots until translucent, about 3 minutes. Add mushrooms and thyme. Cook until mushrooms are tender and edges are lightly browned, about 4 minutes. Season with salt to taste and a squeeze of lemon juice. Remove thyme sprigs and discard.

Meanwhile, add buttermilk and remaining oil to a small pot over medium heat and whisk to combine. Cook, whisking, until sauce just warms through, about 1 minute. Season with salt to taste.

To serve, distribute spinach and mushrooms among 4 plates. Nestle steamed fish fillets over spinach and spoon buttermilk sauce over top. Serve immediately.