Ingredients:

Dredging mixture:
1 Tbs singoda (water chestnut) powder
½ tsp salt
½ tsp ground black pepper

¾ lb Halibut fillet, skin removed and cut into 2 pieces
½ C shiitake, cut into strips, stems removed
¼ C finely diced shallots
1 Tbs plus 1 tsp butter or ghee
1 ½ Tbs olive oil
3 Tbs white wine (or white wine vinegar)
¼ tsp salt
Freshly ground pepper to taste
chives, chopped

Directions:

1. Rinse then pat dry halibut well.  Coat fish on both sides in the dredging mixture and tap off excess.
2. Heat stainless steel sauté pan on high for 1 minute.  Add 1 tsp of butter and 1 Tbs olive oil.  Once the butter melts, turn down the heat to medium and add fish, presentation side down.
3. Sear for 3 minutes, or until golden brown.  Flip and cook the other side for another 3 minutes.  Remove and plate fish.
4. Turn down heat to low and add sliced shiitake mushrooms.  Once browned and crisp, add shallots and cook another 2 minutes.
5. Add 3 Tbs white wine and reduce for another minute, then add the remaining Tbs of butter.  Turn off heat and stir until butter has melted. 
6. Pour sauce over halibut.  Season with salt and pepper and top with chives.  

Notes:

Looking to substitute the white wine? You can use white wine vinegar (non-alcoholic) or 2 Tbs lemon juice and 1 Tbs water instead.

This recipe is based on one from Karen Lee (Karenleecooking.com) if you’re in NYC area looking for a great cooking class experience, check her out!