Seared Halibut with Picked Girolles and Spicy Pak Choy

The halibut as you've never tasted it before.


  • 4 x fillet halibut
  • 100 g girolle mushrooms (or any mushrooms, cleaned)
  • 100 ml chardonnay vinaigrette
  • 50 ml olive oil
  • 2 diced shallots
  • 2 tblsp chopped chives
  • 1 tsp chopped thyme
  • for the spicy pak choy:
  • 4 heads of pak choy (blanched)
  • 2 red chillies (de-seeded and chopped)
  • 1 tsp chopped ginger
  • 1 clove of garlic (crushed)
  • 1 tblsp brown sugar
  • juice of 1 lemon
  • 1 diced shallot
  • 50 ml soy sauce


  1. For the Dressing:
  2. In a hot pan sauté the mushrooms and leave them to cool.
  3. Mix the vinegar, oil, shallots and herbs.
  4. Add mushrooms and season with sea salt and black pepper.
  5. For the Spicy Pak Choy:
  6. In a hot pan, sauté the shallots, garlic, ginger and chillies for one minute.
  7. Add the lemon and sugar.
  8. Add the pak choy and soy sauce.
  9. Season.
  10. For the Halibut:
  11. In a hot oiled pan sear the halibut on both sides for two to three minutes each side.


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