Pan-Fried Halibut with Mushrooms

Makes 4 servings (1 piece of halibut, ½ cup mushrooms per serving)


  • 1 tbsp vegetable oil 
  • 1 lb (454 g) mixed sliced mushrooms 
  • 1 clove minced garlic
  • ½ tsp ground sage 
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ⅓ cup low-sodium vegetable or chicken broth 
  • 1 cup tomatoes, diced 
  • ½ tsp cornstarch (optional, for thickening)
  • 4 halibut fillets (about 400 g total)
  • ½ tsp dried thyme
  • 1 tbsp olive oil


  1. Heat oil in a large fry pan over medium-high heat. Add mushrooms, garlic, sage, salt and pepper. Cook, stirring, until mushrooms begin to soften, about 2 – 3 minutes. Add broth and tomatoes and cook until fragrant and mushrooms are tender, about 3 minutes. Whisk in cornstarch and cook, stirring, until thickened, about 1 minute.
  2. Remove from heat and transfer mushroom mixture to a bowl. Cover loosely to keep warm and set aside. 
  3. Sprinkle halibut fillets with salt, pepper and thyme. 
  4. Return fry pan to medium heat and add olive oil. Once oil is hot, cook fish until flaky and light golden brown on the edges, about 3 minutes per side. Do not overcook.
  5. Top each fillet with mushroom sauce, dividing equally. Serve and enjoy! 

*Meal prep tip: Mushroom sauce may be prepared ahead and frozen for up to three months.

Nutritional analysis per serving: 199 calories, 9 g fat, 22 g protein, 9 g carbohydrate (6 g available carbohydrate), 3 g fibre, 80 mg sodium

My Viva Servings: 3 proteins, 1 vegetable, 1 fat