Pan Roasted Halibut with Asparagus & Mushrooms

Greg Jordan Executive Chef Mare — Photographed by Jazz Martin

Serves 1 person

Ingredients:

• 2 bunches green asparagus
• ½ cup white wine
• 2 cups chanterelle mushrooms
• 1½ teaspoons chopped shallots
• 4 tablespoons butter, divided
• 4 halibut fillets
  
  approximately 6 oz each
• grape seed oil
  
  (or canola) for searing
• extra virgin olive oil
• 1 lemon
• salt and pepper

For the asparagus:

Cut off the woody part at the bottom of the asparagus stalks. Using a vegetable peeler, peel the asparagus from the top to bottom, leaving the tip intact. Blanch the asparagus in salted water for 1½ min, and shock in an ice bath. Cut the tips off and reserve. Puree the remaining stalks with ½ cup of white wine.

For the chanterelles:

Brush mushrooms to clean of all dirt. Cut mushrooms in half, into roughly the same size pieces.

For the Halibut:

Preheat oven to 350-degrees. Season the fish with salt and pepper. Sear in grape seed oil (or canola) over medium high heat. Once a nice sear is achieved, flip fish over and finish cooking in the oven (approximately 5-10 min, depending on thickness of the fillet).
While the halibut is cooking, melt 2 tbsp. of butter in a pan, and sauté the mushrooms for 3 min. Add the shallots and cook for 30 sec. more, then add the reserved asparagus tips, and season with salt and pepper to taste. In a separate pan, warm up the asparagus puree with 2 tbsp. of butter, and season with salt to taste.

To plate, spread puree on the bottom of the plate, top with the mushrooms and asparagus tips, and place fish on top. Finish plate with a squeeze of lemon juice and a drizzle of extra virgin olive oil.