Halibut marsala brings the mild, sweet flavor of wild caught Alaska halibut to the earthiness of mushrooms and marsala sauce.

Halibut Marsala

Recipe provided by Alaska Seafood Marketing Institute

Servings: 4

Halibut Marsala Ingredients:

  • 4, 6-oz Alaska halibut fillets
  • ¼ c seasoned flour, divided
  • 4 tbsp. extra virgin olive oil
  • 4 tbsp. butter
  • 2 c mushrooms, sliced
  • 4 tbsp. shallots, finely chopped
  • 2 tsp garlic, sliced
  • ½ tsp fresh thyme leaves (save the stems)
  • 25 g Marsala wine
  • 2 c fish stock
  • 3 tbsp. créme fraîche
  • 1 tsp. flat-leaf parsley, coarsely chopped
  • 1 garlic clove, crushed
  • 2 c Bloomsdale spinach
  • Flake salt, to taste
  • Black pepper, ground coarse, to taste

Seasoned Flour

  • ¼ c all-purpose flour
  • 1 tsp. Kosher salt
  • 1 tsp. black pepper


Chef’s Note: This halibut marsala recipe may seem intimidating because it requires 3 pans cooking at once, but as long as you have all the ingredients ready (what chefs call mise en place), it’s totally manageable.

  1.  Season each halibut fillet 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 tbsp. olive oil.
  3. Place the fish in the pan and sear until golden brown, about 4 minutes.
  4. While the halibut is cooking, place a separate pan over medium-high heat, add 2 tbsp. of butter, mushrooms, shallots, garlic slices, and thyme leaves. Cook for 5 minutes, stirring occasionally.
  5. Flip the fish, then add 2 tbsp. 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 wine to the mushrooms to deglaze the pan, allow the liquid to reduce by ¾ then add the fish stock and créme fraîche to emulsify into a sauce. Add the parsley.
  8. In a separate sauté pan over medium-high heat, drizzle 1 tbsp. 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.

If you enjoyed this halibut marsala recipe, be sure to check out the entire Recipe Library from Fish Alaska!