Grilled Halibut Steaks With Corn And Chanterelles Recipe
Instructions
Place a large skillet over medium heat. When hot, add the olive oil, butter, and chanterelle mushrooms to the pan and cook stirring for 10 minutes, or until the mushroom are lightly browned. Add the red pepper and corn; cook stirring for another 5 minutes to lightly toast the corn. Add the garlic, cook for one minute and add the water, lemon juice, and salt and fresh ground black pepper to taste. Turn heat to low and let the mixture simmer slowly until the liquid is almost reduced, about 10 minutes.
While the chanterelle mushroom mixture is slowly simmering, season the halibut steaks with salt and fresh ground black pepper to taste, and grill over high heat for about 4 minutes per side, or until they reach your desired doneness.
Stir in the tarragon into the chanterelle mushroom mixture, and divide on to two plates. Top with the grilled halibut and serve immediately. Garnish with micro green and extra lemon wedges if desired.
