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Pan seared Halibut with mushrooms and leftover compound butter.

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Large cast iron. Add butter and oil and mushrooms. Cook mushrooms until golden. Add fish and cook till it flakes. Once fish is cooked, add chateau sink to deglaze. Serve with boiled potato and sauce. Make sauce by putting pan on low after taking fish out. Add butter (left over compound butter in my case) and parsley and stir welll.. imageimageimage
Be careful, man! I've got a beverage here.

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