Halibut With Lemon Garlic Herb Sauce & Sautéed Mushrooms & Spinach

What You’ll Need:

Halibut:

• 2 halibut fillets (5–6 oz each)

• Salt & pepper, to taste

• 1–2 tbsp olive oil

• 1 tbsp butter (for searing)

Lemon Garlic Herb Cream Sauce

• 2 tbsp butter

• 3 cloves garlic, minced

• ½ cup heavy cream

• ¼ cup chicken broth

• Zest of 1 lemon

• Juice of ½ lemon

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh basil, chopped

• Salt & pepper

Couscous:

• ¾ cup couscous (Israeli or regular)

• 1 veggie or chicken stock cube (or broth)

• Water according to package instructions

• 1 tsp olive oil or butter

• Pinch of garlic powder (optional)

Sautéed Mushrooms & Spinach:

• 6 oz mushrooms, sliced (cremini, button, or shiitake)

• 2 cups fresh spinach

• 1 tbsp olive oil

• 1 tbsp butter

• Salt & pepper, to taste

• Splash of broth or water (optional, for wilting)

Let's Cook

1. Make the Couscous

1. Bring chicken broth to a boil with olive oil/butter and a pinch of salt.

2. Stir in couscous, cover, and remove from heat.

3. Let sit 5 minutes, then fluff with a fork.

2. Sauté the Mushrooms & Spinach

1. Heat olive oil and butter in a skillet over medium-high.

2. Add mushrooms, season with salt/pepper, and cook until browned (5–7 minutes).

3. Add spinach and cook until just wilted (1–2 minutes).

4. Optional: splash in a bit of white wine or lemon for brightness.

5. Set aside.

3. Pan-Sear the Halibut

1. Pat fillets dry and season both sides with salt and pepper.

2. Heat olive oil in a skillet over medium-high.

3. When hot, add halibut and sear 3–4 minutes per side until golden and cooked through (should flake easily).

4. Add butter at the end and spoon it over the fish.

5. Remove and keep warm.

4. Make the Lemon Garlic Herb Cream Sauce

1. In the same pan, reduce heat to medium.

2. Add butter and minced garlic; cook 30–45 seconds until fragrant.

3. Stir in chicken broth and scrape up any browned bits.

4. Add heavy cream and bring to a gentle simmer.

5. Mix in lemon zest, lemon juice, parsley, basil, salt, pepper, and optional red pepper flakes.

6. Simmer 2–3 minutes until slightly thickened and silky.

5. Assemble

1. Scoop couscous onto the plate.

2. Place the halibut fillet on top.

3. Spoon the lemon garlic herb cream sauce generously over the fish.

4. Serve sautéed mushrooms and spinach on the side.