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Halibut With Mushrooms

  • Servings: 10
Halibut With Mushrooms

Source: Martha Stewart Living, September 2005


  • 1/4 cup olive oil
  • 4 tablespoons unsalted butter
  • 4 large leeks (about 10 cups), white and light-green parts only, cut into thin matchsticks, well washed, and dried
  • 4 shallots (1 cup), thinly sliced into rings
  • 8 medium garlic cloves, thinly sliced
  • Coarse salt and freshly ground pepper
  • 10 (each 6 ounces, 1 inch thick; preferably square cuts) halibut fillets, skinned
  • 2 pounds oyster mushrooms, halved if large
  • Chive Oil, for drizzling
  • Beet Salad, for serving


  1. Preheat oven to 400 degrees. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until leeks and shallots are translucent, about 3 minutes. Spread into two 9-by-13-inch baking dishes, dividing evenly. Top with fish; season with salt and pepper. Set aside.

  2. Heat 1 tablespoon oil in same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter mushrooms over fish. Repeat with remaining oil and mushrooms and 1/2 teaspoon salt.

  3. Bake until fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.

Reviews (1)

  • Seattle Guy 2 Sep, 2012

    I served this last night to friends for dinner. I like that I was able to get the leeks, shallot and garlic sauteed ahead of time and in the pan with the fish on top. Then, in the fridge. I pulled it out about 45 minutes before finishing off. While my guests were here, I easily sauteed the mushrooms and placed on the fish. Put the dish in the oven to bake while the risotto was being finished and dinner was ready to serve. Nice dish with some style and not difficult at all.

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