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I never thought much about halibut until I moved to the Pacific Northwest. Growing up, fish meant frozen fish sticks or the occasional can of tuna. My mom wasn’t big on seafood, so we stuck to chicken and beef most nights.
But here’s the thing about halibut – it’s actually one of the easiest fish to cook, and it pairs perfectly with creamy sauces. This baked halibut with mushroom cream sauce has become my go-to when I want something that feels fancy but doesn’t require chef-level skills. Trust me, if you can turn on an oven and stir a pot, you can make this dish.
Why You’ll Love This Halibut with Mushroom Sauce
- Quick preparation – Ready in just 25 minutes, this elegant fish dish fits perfectly into your busy weeknight schedule while tasting like a restaurant-quality meal.
- Light and healthy – Using low-fat mayonnaise and lean halibut, this recipe gives you all the creamy satisfaction without the heavy calories of traditional cream sauces.
- Simple ingredients – With just a handful of fresh ingredients you can easily find at any grocery store, this recipe keeps shopping and prep work straightforward.
- Foolproof cooking method – Baking the halibut makes it nearly impossible to overcook, helping you achieve perfectly flaky fish every time.
What Kind of Halibut Should I Use?
When shopping for halibut, you’ll typically find two main options at the fish counter: Pacific halibut and Atlantic halibut. Pacific halibut is more commonly available and usually the better choice since Atlantic halibut populations have been affected by overfishing. Fresh halibut should look translucent and feel firm to the touch, with no strong fishy smell. While steaks and fillets can both work in this recipe, fillets tend to cook more evenly and are easier to portion. If you can’t find fresh halibut, frozen is a perfectly good alternative – just make sure to thaw it completely in the refrigerator overnight and pat it dry before cooking.
Options for Substitutions
This recipe is pretty adaptable and here are some handy swaps you can try:
- Halibut: While halibut makes this dish special, it can be pricey. You can use other firm white fish like cod, haddock, or sea bass. Just watch the cooking time as thinner fillets will cook faster.
- Cremini mushrooms: Any mushroom variety works well here – try white button, shiitake, or even a mix. If using dried mushrooms, soak them first and use less since they have a stronger flavor.
- Low-fat mayonnaise: Greek yogurt makes a good substitute – just add a tiny splash of olive oil to keep the sauce creamy. Regular mayo works too if that’s what you have.
- Fresh ginger: Ground ginger works in a pinch (use 1/4 teaspoon as noted), or you can use ginger paste from a tube – about 1 teaspoon should do it.
- Green onions: You can swap these with finely chopped regular onions or shallots. Chives work great too and give a similar mild onion flavor.
- Fresh parsley: Out of fresh parsley? Use dried (about 2 teaspoons) or try fresh dill or chives instead.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking halibut is overcooking, which can turn this delicate fish dry and tough – aim for an internal temperature of 135°F, as it will continue cooking even after you remove it from the oven. A common error is not patting the fish dry before cooking, which prevents proper browning and can make the sauce watery, so take an extra minute to thoroughly dry the fillets with paper towels. To get the most flavor from your mushrooms, avoid overcrowding the pan when sautéing them first – they should be golden brown and slightly crispy, not wet and rubbery. For the best results, let the halibut rest for 3-5 minutes after cooking before adding the sauce, which allows the juices to redistribute throughout the fish and ensures every bite stays moist.
What to Serve With Baked Halibut?
This creamy mushroom-topped halibut pairs wonderfully with simple sides that let the fish remain the star of the show. Rice pilaf or plain jasmine rice makes an excellent base for soaking up all that tasty mushroom sauce, while steamed asparagus or roasted Brussels sprouts add a nice green element to the plate. For a complete meal, I like to add some quick-cooking quinoa or couscous seasoned with just a touch of butter and herbs. If you’re looking to keep things light, a simple mixed green salad dressed with lemon vinaigrette ties everything together nicely and echoes the citrus notes in the fish.
Storage Instructions
Keep Fresh: Got leftover halibut? Place it in an airtight container with the mushroom cream sauce and pop it in the fridge. It’ll stay good for up to 2 days. The sauce might thicken a bit in the fridge, but don’t worry – that’s totally normal!
Make Ahead: If you want to prep ahead, you can make the mushroom cream sauce up to 24 hours in advance. Keep it separate from the fish in the fridge, then just pour it over the halibut when you’re ready to bake. This is super handy when you’re planning a dinner party!
Warm Up: To enjoy your leftovers, gently warm the fish and sauce in the microwave at 50% power in 30-second intervals until just heated through. You can also warm it in the oven at 275°F for about 10-15 minutes. Just be careful not to overheat, as fish can dry out quickly!
| Preparation Time | 10-15 minutes |
| Cooking Time | 10 minutes |
| Total Time | 20-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 40-50 g
- Carbohydrates: 15-20 g
Ingredients
- 2 cups thinly sliced cremini or white mushrooms
- 2 green onions, sliced thin
- 1/3 cup low-fat mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 halibut steaks or fillets
Step 1: Prepare the Mushroom Mixture
In a bowl, combine your ingredients to create a flavorful topping.
Mix together mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt, and pepper.
Make sure they are well incorporated and then set the mixture aside for use later in the recipe.
Step 2: Broil the Fish
Place your fish on a greased, rimmed baking sheet or broiling pan.
Position the pan under a preheated broiler, leaving the fish to cook for about 5 minutes.
This will partially cook the fish while preserving its moisture.
Step 3: Add the Mushroom Mixture
Using a lifter or spatula, carefully turn the fish over on the baking sheet.
Take the prepared mushroom mixture and spread it evenly over the surface of the fish, ensuring good coverage to absorb the flavors while cooking.
Step 4: Finish and Serve
Return the fish to the broiler.
Cook until the mushroom mixture turns golden brown and the fish easily flakes apart when tested with a fork, approximately another 5 minutes.
Remove from the oven and allow to cool slightly before serving.
Enjoy your deliciously flavored fish with a golden, crispy topping.