Braised Halibut with Mushrooms and Shrimp
- 1/4 cup extra-virgin olive oil
- 1/2 pound large shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 3/4 pound white or cremini mushrooms, trimmed and thinly sliced
- 2 large garlic cloves, thinly sliced
- Four 8-ounce halibut steaks, cut 1/2 inch thick (see Note)
- 3/4 cup Albarino or other dry white wine
- Crusty bread, for serving
- In a very large skillet, heat 1 tablespoon of the olive oil.
- Add the shrimp, season with salt and pepper and cook over moderate heat, turning a few times, until pink and curled, about 3 minutes.
- Transfer the shrimp to a large plate.
- Add 1 tablespoon of the olive oil to the skillet and, when it's hot, add the sliced mushrooms.
- Cook over moderately high heat, stirring a few times, until any liquid evaporates and the mushrooms are browned, about 7 minutes.
- Push the mushrooms to the side of the skillet and add 1 more tablespoon of the olive oil.
- Add the sliced garlic and cook over low heat until golden, about 1 minute.
- Toss the garlic together with the mushrooms in the skillet and season with salt and pepper.
- Transfer the mushrooms and garlic to the plate with the shrimp.
- Add the remaining 1 tablespoon of olive oil to the skillet.
- Season the halibut steaks with salt and pepper and add them to the skillet.
- Cook over moderate heat for about 3 minutes, then carefully turn the halibut.
- Add the Albarino, cover and cook until the halibut is just white throughout, about 2 minutes longer.
- Return the shrimp and mushrooms to the skillet along with any accumulated juices and stir gently until heated through.
- Remove the skillet from the heat and season the pan sauce with salt and pepper.
- Transfer the halibut steaks to plates.
- Spoon the shrimp, mushrooms, and Albarino sauce over the fish and serve immediately with crusty bread.
extravirgin olive oil, shrimp, salt, white, garlic, albarino, crusty bread
Taken from www.foodandwine.com/recipes/braised-halibut-mushrooms-and-shrimp (may not work)