- 4
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
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.