Roasted Atlantic halibut 

4 3 1/2-ounce Atlantic halibut filets (can use skate wing, loup de mer or sole)
2 cups fresh wild mushrooms (chanterelle, morel, matsutake)
1 teaspoon shallots, minced
1 teaspoon garlic, minced
1 teaspoon Italian parsley, minced)
1 cup Hokkaido squash (Hubbard, acorn, delicata, bite-size, skinless)
2 cups young baby spinach (washed and dried, no stems)

Roast squash in 350-degree oven for about 20 minutes, brushing with clarified butter and sprinkling of brown sugar.

Preheat oven to 400 degrees.


Salt and pepper each side of fish. In a large skillet, heat olive oil over medium heat. Add fish, sautéing each side until golden brown. Place into oven. Cook about four minutes. In the meantime, sauté mushrooms over medium heat in olive oil for about one minute, making sure not to cook too long so that the mushrooms retain their moisture. Roast the squash and continue to cook about one more minute, adding shallots, garlic, finishing with spinach. After adding spinach, take from heat, letting the spinach wilt in the pan. Salt and pepper to taste. Keep warm.

Brown butter:

1 cup butter, unsalted
1 tablespoon lemon juice
1 teaspoon chives or Italian parsley, chopped
1 tablespoon roasted pumpkin seeds, unsalted
Salt and pepper to taste.

In a sauté pan under medium heat, melt butter until butter separates and turns brown. Add lemon juice, chives and pumpkin seeds. Season with salt and pepper. Keep very hot.


In the center of a warmed plate, place the mushrooms, squash and spinach. Add the fish over the mixture. Drizzle brown butter over the fish and around the plate. Serve right away.

Feeds four


We welcome readers to submit letters regarding articles and content in Detroit Metro Times. Letters should be a minimum of 150 words, refer to content that has appeared on Detroit Metro Times, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at [email protected].

Support Local Journalism.
Join the Detroit Metro Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Metro Times Press Club for as little as $5 a month.

Read the Digital Print Issue

January 19, 2022

View more issues


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In Detroit

© 2022 Detroit Metro Times - Contact Us

Website powered by Foundation