Easy Pan Fried Halibut with Gnocchi and Mushrooms Recipe
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What Is Gnocchi And How Does It Pair With Halibut?
Gnocchi is an Italian style dumpling often sold next to the regular pasta in grocery stores. It can be used in many of your favorite pasta recipes adding a doughier texture to recipes than pasta. The pillowy texture of potato gnocchi is terrific for pairing with a mild and light protein like halibut. Together they create a dish that’s satisfying with a creamy sauce full of mushrooms and herbs.
Learn About Our Halibut!
Here at Sizzlefish, our halibut is wild caught in the pristine waters of Southeast Alaska, off Baranof Island. Our halibut is carefully selected to yield perfectly tender, flaky fillet servings sold in 4-ounce portions. Thaw your portions of halibut in the refrigerator the night before you plan to use them. Alaskan halibut is naturally lean and full of protein. Wild caught halibut is an excellent source of omega-3 fatty acids. This type of fatty acid helps to fight inflammation throughout the body, helping to protect the heart and brain.
All About The Sauce!
The sauce is creamy, yet light made with a combination of chicken stock and half and half. As the sauce simmers it will thicken and the starches in the potato gnocchi will help it thicken as well. Thyme, garlic and paprika add herb flavor throughout while mushrooms add savory umami flavor. We used cremini mushrooms also known as baby bella mushrooms, but you can use white button or sliced portobello caps.
This Recipe Makes 4 Hearty Portions And Is Conveniently Prepared In One Pan, For Easy Cleanup On Busy Days!
4 Sizzlefish Halibut portions
4 tbsp butter, divided
Salt and pepper
2 cups sliced cremini mushrooms
1/2 cup chopped yellow onion
1 tbsp minced garlic
1 tsp dried thyme
1 tsp smoked paprika
1 cup chicken stock
1/2 cup half and half
10 oz. potato Gnocchi
Grated Parmesan for serving
2 tbsp fresh basil for serving
Heat two tablespoons of butter over medium-high heat in a large skillet. Blot excess moisture from halibut using paper towel and season with salt and pepper.
Once butter is sizzling, pan fry the halibut for 4 minutes on each side or until golden brown and cooked through. Set aside on a plate.
Wipe skillet clean and melt remaining butter over medium heat. Add onions and mushrooms. Sauté for 7-8 minutes. Add garlic, thyme, and paprika. Stir well.
Add chicken stock and bring to a simmer. Stir in half and half. Season with salt and pepper. Add gnocchi and simmer for 4-5 minutes longer until sauce is thickened, and gnocchi is cooked through.
Return halibut to skillet and cook 1-2 minutes longer to heat through.
Serve hot topped with Parmesan cheese and fresh basil.
Other Sizzlefish white fish like cod or haddock can also be used in this recipe!
You can add other herbs like dried oregano, basil or rosemary. Fresh basil finishes this recipe for a pop of color and anise flavor.
- Serving Size
- 1 Portion
- per serving
- 89 grams
- 20 grams
- 18 grams
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