Meatless Monday-Pan Seared Halibut with Lobster Mushrooms
26
Aug 2013
It’s a real privilege to live in an area where fresh and unusual produce is readily available. I recently had my first taste of lobster mushrooms. Meaty, flavorful and expensive, just like its namesake lobster, they are a delicacy to add in small doses to make a meal special. Pan seared halibut was the perfect vehicle for my new find on Meatless Monday.
So I know you’re dying to learn more. Here’s the 411. Lobster mushrooms are actually not mushrooms, but a fungus that has taken over another mushroom. The surface is rather hard and dotted with crevasses, but there’s no mistaking its bright orange color and lobster like appearance. A tooth brush is good for cleaning, as you can get into the nooks and crannies. Pairing with seafood is excellent, as they are hearty and have a hint of seafood flavor in their meaty texture. Great in chowders or stews, I think they’d also be delicious cooked with a little butter and sherry and served on toast points. They are usually available at farmers markets in the fall.
Ingredients {serves 4}:
2 lbs Halibut {approx-get 4 fillets}
2T butter
2T EVOO
1 sweet onion
2 lobster mushrooms
2 ears of corn
8 cherry tomatoes
- Slice the onion and sauté and carmelize in 1T. butter. Remove from pan when desired color is achieved.
- Slice mushrooms and add 1T. EVOO to same pan. Add mushrooms and sauté. Cut corn off the cob and add to mushrooms when they are nearly done. Cook 3 minutes until the corn is done. Add tomato slices and heat through. Remove from pan and add into onions. Keep warm.
- In same pan melt 1T. both Evoo and butter and when hot add halibut, skin side up. Flip halibut when cooked halfway thru{about 5 minutes depending on thickness} and crisp.
- Serve on top of a bed of the mushroom, onion, corn, tomato mixture and garnish with a few of the crispier onions.
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