Notes:
This is a nice light dish for 2 people, or you can serve it with mashed potatoes to make it a bit heartier. Many people love the combination of the peppery flavor of the Arugula and fresh Chanterelle mushrooms in this dish.
Ingredients:
2 ea 1/3 Lb Halibut Filets
1 Tb Olive Oil
To taste Kosher Salt & Ground Pepper
2 fl oz Olive Oil
1 Tb Unsalted Butter
2 oz wt Thinly Sliced Shallot
1/3 Lb Sliced Mushrooms (choose your favorite or a blend of several)
Chanterelles recommended
1/2 cup Fish Stock (clam juice may be substituted in a pinch)
1 fl oz Lemon Juice
1/4 Lb 1" large diced Roma Tomato
1/8 Lb Fresh Arugula, use baby if you can find it
4 Tb Chilled Unsalted Butter
To taste Kosher Salt & Ground Pepper
Directions:
Preheat your grill or BBQ and oil the grates with and clean towel and some cooking oil (this will help you to have the nice grill marks on your fish). When it’s hot, baste your fish filets with the 1 Tb of olive oil and season them with the salt & pepper to your taste. Cook the fish filets, flipping them about half way through, to 120° internal temperature. Place them on an oven proof plate in your oven on low temperature to hold while you make the rest of the dish.
Heat a sauté pan over medium-high heat, add the remaining olive oil and butter and heat it until it foams. Add the shallots and sauté for about 15 seconds just to soften, then add the sliced mushrooms and sauté them until nicely browned. Deglaze the pan with the fish stock and lemon juice, then quickly add the tomatoes and Arugula. When the Arugula wilts, give the pan a toss, turn off the heat and add the remaining butter and incorporate it into the stock to form a light sauce.
Place the pre cooked Halibut filets on two plates and top with the sauce and vegetables dividing them equally over the top. Serve immediately.
This is a nice light dish for 2 people, or you can serve it with mashed potatoes to make it a bit heartier. Many people love the combination of the peppery flavor of the Arugula and fresh Chanterelle mushrooms in this dish.
Ingredients:
2 ea 1/3 Lb Halibut Filets
1 Tb Olive Oil
To taste Kosher Salt & Ground Pepper
2 fl oz Olive Oil
1 Tb Unsalted Butter
2 oz wt Thinly Sliced Shallot
1/3 Lb Sliced Mushrooms (choose your favorite or a blend of several)
Chanterelles recommended
1/2 cup Fish Stock (clam juice may be substituted in a pinch)
1 fl oz Lemon Juice
1/4 Lb 1" large diced Roma Tomato
1/8 Lb Fresh Arugula, use baby if you can find it
4 Tb Chilled Unsalted Butter
To taste Kosher Salt & Ground Pepper
Directions:
Preheat your grill or BBQ and oil the grates with and clean towel and some cooking oil (this will help you to have the nice grill marks on your fish). When it’s hot, baste your fish filets with the 1 Tb of olive oil and season them with the salt & pepper to your taste. Cook the fish filets, flipping them about half way through, to 120° internal temperature. Place them on an oven proof plate in your oven on low temperature to hold while you make the rest of the dish.
Heat a sauté pan over medium-high heat, add the remaining olive oil and butter and heat it until it foams. Add the shallots and sauté for about 15 seconds just to soften, then add the sliced mushrooms and sauté them until nicely browned. Deglaze the pan with the fish stock and lemon juice, then quickly add the tomatoes and Arugula. When the Arugula wilts, give the pan a toss, turn off the heat and add the remaining butter and incorporate it into the stock to form a light sauce.
Place the pre cooked Halibut filets on two plates and top with the sauce and vegetables dividing them equally over the top. Serve immediately.
Type: Authentic
Author: Food & Beverage Director Scott Howes
Restaurant: Coho Cafe
Source: http://www.cohocafe.com/recipes.php