3 (25)

Best Recipes, Fish and Shellfish, Mains, Quick and Easy

Halibut and shimeji baked in parchment

Halibut and shimeji baked in parchment
Los Angeles Times

King trumpets that have a texture almost as firm and meaty as young porcini; shimeji that have a flavor that is wonderfully nutty; hen of the woods with a taste as earthy as their name. If you still think the ... Read more

Total time: 40 minutes | Serves 6 to 8
  • Canola or vegetable oil
  • 1/2 pound brown or white shimeji mushrooms, tough base removed (leave stems on), and broken into sections
  • Salt
  • 2 teaspoons minced shallots
  • 1 teaspoon minced tarragon
  • 1/4 cup white wine
  • Freshly ground black pepper
  • 2 (1-pound) halibut steaks

Step 1Heat the oven to 400 degrees. Cut 2 (15-inch-square) pieces of parchment paper or aluminum foil and lightly oil one side.

Step 2Heat 1 tablespoon of oil in a large nonstick skillet over high heat. When the oil shimmers, add the mushrooms, three-fourths teaspoon salt and cook, tossing frequently, until the mushrooms start to soften, 2 to 3 minutes. They'll begin to sizzle and shine as they release their moisture.

Step 3Add the shallots, tarragon and white wine, reduce the heat to medium and cook until the wine evaporates, about 2 minutes. The mushrooms should be tender and lightly browned in places. Season with just a dash of black pepper.

Step 4Lightly season each halibut steak with three-eighths teaspoon salt and a few grinds of pepper. Place a steak in the center of each piece of parchment paper and spoon the mushrooms evenly over the steaks. Crinkle together the edges of the parchment paper to make an airtight packet, with some room left for the packet to expand. Place the packets on a baking sheet. (The recipe can be made to this point several hours in advance and refrigerated until ready to cook.)

Step 5Bake the packets until they puff slightly, 25 to 30 minutes (you may need to unwrap the packets a little to make sure the halibut is firm and opaque). Remove from the oven and place the packets, still sealed, on a platter. To serve, open the packets and divide the halibut and mushrooms onto plates.

Note: Shimeji mushrooms are generally available at Asian markets.



The Parlour Trick
The Parlour Trick

Cherry tomato clafouti
Cherry tomato clafouti

Green beans with pickled shallots
Green beans with pickled shallots

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Best Recipes

Sichuan wontons in chili oil sauce (hong you chao shou)
Rough puff pastry
Kale salad with farro, dried fruit and blue cheese
Double-lemon cake