Rosemary and Hazelnut Roasted Wild Alaskan Halibut with Sautéed Chanterelles and Pears | PCC Natural Markets

Rosemary and Hazelnut Roasted Wild Alaskan Halibut with Sautéed Chanterelles and Pears

Serves: 4

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


For the halibut

For the sautéed chanterelles and pears


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.

To Serve:
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 Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: halibut, hazelnuts, mushrooms, pears, rosemary


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Made this with Shitake

Made this with Shitake mushrooms and shallots instead of leeks. It was a winner.

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