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Wild Alaska Halibut Marsala

Wild Alaska Halibut Marsala
Flipping chicken for a flaky, meaty white fish like halibut allows this dish to have that meaty texture and richness that is a perfect balance for the earthiness of the mushrooms & the marsala sauce.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Servings: 4


  • 4- 6 ounce Alaska halibut filets
  • 1/4 cup seasoned flour, divided
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons butter
  • 2 cups mushrooms
  • 4 tablespoons shallots, finely chopped
  • 2 teaspoons garlic, sliced
  • 1/2 teaspoon fresh thyme leaves (save the stems)
  • 25 grams Marsala wine
  • 2 cups fish stock
  • 3 tablespoons creme fraiche
  • 1 teaspoon flat leaf parsley, coarsely chopped
  • 1 garlic clove, crushed
  • 2 cups Bloomsdale spinach
  • Flake salt, to taste
  • Black pepper, ground coarse, to taste
  • Seasoned Flour

  • 1/4 cup all purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
Recipe courtesy of Chef Chris Cosentino


  1. Step 1 Prepare the dish

    Chef’s Note: This recipe may seem intimidating because it requires 3 pans cooking at once, but as long as you have all the ingredients ready (what chefs call mise en place), it’s totally manageable.

    1. Season each halibut filet with salt and pepper on both sides then lightly dust each piece in the seasoned flour.
    2. Place a sauté pan over medium-high heat and add in 3 tablespoons olive oil.
    3. Place the fish in the pan skin side up and sear until golden brown, about 4 minutes. 
    4. While the halibut is cooking, place a separate pan over medium-high heat, add 2 tablespoons of butter, mushrooms, shallots, garlic slices, and thyme leaves. Cook for 5 minutes, stirring occasionally. 
    5. Flip the fish, then add 2 tablespoons butter and the thyme stems, and sear 4 minutes until golden brown.
    6. Baste the fish with the butter in the pan for the last minute of cooking.
    7. While the fish is cooking, add the marsala to the mushrooms to deglaze the pan, allow the liquid to reduce by ¾ then add the fish stock and creme fraiche to emulsify into a sauce. Add the parsley.
    8. In a separate sauté pan over medium-high heat, drizzle 1 tablespoon olive oil and add crushed garlic, wait 30 seconds, then add the spinach. Quickly turn the spinach in the oil and then turn off the heat. 
    9. Place the spinach on the center of the plate and top with the halibut, spoon the mushrooms and sauce over the fish and then serve.
Recipe courtesy of Chef Chris Cosentino