Halibut and Mushrooms in a Pepper-Ginger Broth
Yield: 4 servings
Active Time: 15 minutes
Total Time: 25 minutes
For the mushroom broth:
2 cups water
4 tablespoons soy sauce or coconut aminos
2 tablespoons mirin
1 1/2 teaspoons ground black pepper
2 shallots, sliced
4 garlic cloves, thinly sliced, divided
3-inch knob ginger, sliced
1/2 teaspoon ground ginger
2 teaspoons vegetable oil
7 ounces fresh enoki mushrooms, with spongy base removed
5 ounces fresh shiitake mushrooms, sliced
1 tablespoon minced rosemary
Juice of 1 lemon
For the halibut:
4 (6-ounce) halibut filets, skin on
Sea salt and pepper
1 tablespoon vegetable oil
Minced chives for garnish (optional)
Cook remaining garlic and rosemary in oil in a heavy skillet over medium heat, stirring, 1 minute. Add mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute. Stir in lemon juice.
Pat fish filets dry and season with with salt and pepper. Heat oil in a skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 8 to 10 minutes.
Transfer fish to bowls. Reheat broth and divide among bowls, then sprinkle with chives and extra ground black pepper.