Rosemary and Hazelnut Roasted Wild Alaskan Halibut with Sautéed Chanterelles and Pears
For the halibut
- 4 six-ounce halibut fillets, skin removed Add to list
- 1/4 cup olive oil Add to list
- 1 teaspoon fresh rosemary, chopped Add to list
- 1/4 cup hazelnuts, chopped Add to list
- 1 teaspoon sea salt Add to list
For the sautéed chanterelles and pears
- 2 tablespoons olive oil or butter Add to list
- 1/4 cup sliced leek Add to list
- 4 ounces chanterelle mushrooms, cleaned and cut in half lengthwise Add to list
- 2 pears, cored and sliced lengthwise (red Bartlett pears are lovely in this dish) Add to list
- 1/4 cup dried cranberries Add to list
- 1/2 cup hard cider (apple or pear) Add to list
- 1 tablespoon mango chutney Add to list
- 1 teaspoon sherry wine vinegar Add to list
- Freshly ground black pepper and salt to taste Add to list
Preheat your oven to 400º F. Combine olive oil, rosemary, hazelnuts and sea salt. Coat the halibut fillets with this mixture and place them in an oven-proof dish. Roast the halibut for 20 to 25 minutes, or until opaque through. Meanwhile prepare the sautéed Chanterelles and pears.
Heat the oil or butter over medium-high heat. Add the leek and the chanterelle mushrooms and cook until the chanterelles are tender, about 3 to 4 minutes. Stir in the pears and cook for 1 minute more. Add the cranberries, the cider, the chutney and sherry vinegar. Season with the salt and pepper and simmer for 1 minute to combine the flavors.
Place each halibut fillet in the center of a dinner plate and top it with the sautéed chanterelles and pears. Accompany the dish with soft polenta or smashed Yukon gold potatoes and garnish the plate with whole rosemary sprigs and pomegranate seeds.
Recipe by, PCC Chef