Mushroom Crusted Halibut Food

HALIBUT WITH MUSHROOMS

Steps:

• In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside.
• Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes.
• With a lifter, turn fish over; spread mushroom mixture evenly over fish.
• Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.

MUSHROOM CRUSTED HALIBUT WITH CANDIED ONION, TOMATO AND SAUCE OF FRESH PEAS

Steps:

• Season the fish with salt and fresh ground pepper. Spread a layer of tomato fondue or stewed tomato on the fish. Then a layer of the mushroom duxelle and on top, the mixture of butter, parmesan cheese and bread crumbs. Bake at 375 degrees in oven for 12 to 15 minutes or until the fish is done and the crust is golden. TO SERVE: Place the Candied Onions in the center of the plate and place the fish on top. Spoon the Sauce of Fresh Peas around and garnish with fresh pea shoots.;
• Cook onion in butter slowly until tender and caramelized and all liquid has cooked down.;
• Sweat the garlic and shallot in the butter until tender. Add the fish stock and cream and simmer for three minutes. Add the peas and cook until tender. Puree with hand blender. Strain and keep warm.;

PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE

Steps:

• Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
• Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
• Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
• Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

HALIBUT WITH MUSHROOMS

Steps:

• Preheat the oven to 400°F. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes. Spread into 2 9 × 13-inch baking dishes, dividing evenly. Top with the fish; season with salt and pepper. Set aside.
• Heat 1 tablespoon oil in the same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter the mushrooms over the fish. Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.
• Bake until the fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
• Chive Oil
• Cook the chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
• Put the chives in a blender. With the machine running, add the oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve; discard the solids.
• Beet Salad
• Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
• Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
• Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
• Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.