- 2 large halibut steaks
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 2 cups sliced chanterelle mushrooms
- 1 cup corn kernels
- 1/3 cup diced roasted red peppers
- 1/2 cup water
- 1 lemon, juiced
- 1 tablespoon butter
- 1 tablespoon minced fresh tarragon
- Preheat grill for medium-high heat and lightly oil the grate. Season halibut steaks with salt and black pepper.
- Heat olive oil in a skillet over medium heat. Cook and stir chanterelle mushrooms with a pinch of salt in hot oil until soft and caramelized, about 10 minutes. Stir corn and peppers into mushrooms until corn is toasted, about 2 minutes.
- Pour water into mushroom mixture; bring to a simmer and cook until reduced, about 5 minutes. Stir lemon juice and butter into mushroom mixture until butter melts and liquid is almost evaporated.
- Cook halibut steaks on the preheated grill until until the fish flakes easily with a fork, 3 to 5 minutes per side. Divide mushroom mixture between two plates and sprinkle tarragon over each. Top mushrooms with halibut steaks.
04/17/2018
recipepes.com
Grilled Halibut Steaks with Corn and Chanterelles, recipe
PT15M
PT1H
5
455 calories
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