Wild Alaska Halibut Marsala


Yield: 4


  • 4- 6 ounce Alaska halibut filets
  • 1/4 cup seasoned flour, divided
  • 4 tbsp extra virgin olive oil
  • 4 tbsp butter
  • 2 cups mushrooms
  • 4 tbsp shallots, finely chopped
  • 2 tsp garlic, sliced
  • 1/2 tsp fresh thyme leaves (save the stems)
  • 25 grams Marsala wine
  • 2 cups fish stock
  • 3 tbsp creme fraiche
  • 1 tsp 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 tsp Kosher salt
  • 1 tsp black pepper


  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.