HALIBUT PICCATA WITH BROCCOLINI & GARLIC BUTTER MUSHROOMS

INGREDIENTS:

-2 halibut filets

-1 package of broccolini

-2 small containers of baby bella mushrooms

-1/4 cup flour (you can use any type of flour you'd like)

-4 cloves garlic, minced

-1/2 stick butter + 1 tbsp

-3 tbsp olive oil

-2 tbsp garlic powder

-Salt/pepper

FOR CREAM SAUCE:

-1 tbsp butter

-3/4 dry white wine (I used Aldi Pinot Grigio)

-3/4 cup chicken broth

-1/4 cup lemon juice (about 3 large lemons)

-1/2 cup heavy cream

-2 tbsp of corn starch

-4 tbsp capers

NOTE: I used a preheated cast iron skillet to roast these mushrooms. It gives them a nice browned bottom but if you do not have one you can make them in any oven-safe pan or dish.

*** If you do have a cast iron skillet, put it in the oven and preheat to 400 degrees. When the mushrooms are cleaned & ready, remove the hot skillet & place them cap side down.

INSTRUCTIONS:

1. First, prep the fish. Pat filets dry of any extra moisture. Season with salt & pepper & coat both sides in flour. Set aside.

2. Preheat oven to 400 degrees. Rinse and remove stems from the mushrooms. Make sure they are as dry as you can get them after cleaning. Mix 1/2 stick (4 tbsp) of butter & 4 cloves of minced garlic together in a small bowl & microwave for 30 seconds at a time until the butter is completely melted. Place mushrooms cap side down into a baking dish (or hot cast iron skillet). Spoon small amounts of garlic butter inside the mushrooms. Baked for 25-30 minutes.

3. While the mushrooms are baking, heat 2 tbsp of olive oil over medium high heat. Add broccolini and season with salt, pepper & garlic powder. Sauté until broccolini is slightly soft but still holds it shape, about 10 minutes.

4. Heat 1 tbsp olive oil & 1 tbsp butter over medium high heat. Once the pan is slightly smoking, it's ready for the fish. Place both filets in the pan and cook for 3 minutes only on each side. Take fish out of pan and set aside.

5. Add last tbsp of butter to the pan and scrape off any bits of flour off the bottom (this are important for flavor) then add the white wine. Cook until wine is almost all evaporated, about 3-5 minutes. Add heavy cream & lemon juice. Whisk corn starch into chicken broth and add to the pan. Bring to a boil and cook until sauce starts to thicken. Another minute or 2. Add capers. Turn heat off.

6. Add halibut filets back into the sauce and spoon over the top.

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