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Seattle Wine Awards


Porcini mushroom-crusted halibut

Serves 2


  • 1 ounce dried porcini mushrooms
  • Salt and freshly ground pepper
  • 1 shallot, diced
  • 1 tbsp or less avocado or extra light olive oil
  • ¼ cup Cabernet Sauvignon
  • ¼ cup Cabernet vinegar
  • ½ stick of butter, room temperature, cut into pieces
  • Two 6-8 ounce halibut filets


1. Bake dried porcini mushrooms in 250° oven for about 15 minutes or until brittle. Cool, then place in blender until they become a fine powder. Place in small bowl, add salt and pepper, and set aside.

2. In a saucepan, combine shallots, red wine, and salt to taste. Bring to a boil and reduce until about 1 tbsp remains. Add Cabernet vinegar and reduce again until you have 1-2 tbsp left. Remove from heat for a moment. Return pan to very low heat and begin adding butter one tbsp at a time, whisking constantly. Adjust seasoning and set aside.

3. Press halibut filets in porcini mixture. Sear filets in oil in a hot and heavy sauté pan. Put pan in oven and finish, about 5-7 minutes at 400°.

4. Remove fish from oven and plate over sauce.


If you can't find Cabernet vinegar, sherry vinegar will work.

Serve with vegetables of your choice: purple potatoes, green beans, snow peas, carrots, etc.

Connie Adams/October 2021

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