Seared Halibut Recipe

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Seared Halibut with Brandied Wild Mushrooms

Serves 4
The Halibut :
4 – 6-ounce halibut fillets
4 T canola oil
salt and white pepper to taste

The Mushrooms :
1 shallot, thinly sliced
1 clove garlic, thinly sliced
2 tablespoon butter
8 fresh cepes (porcini), caps cut in half
2 cups chanterelles, cut in half
2 cups black trumpets, cut in half
1cup brandy
1cup chicken stock

The Garnish:
16 piecese of cherry tomato confit (recipe follows)
1 tablespoon chives

The Cherry Tomato Confit
1 Cherry Tomatoes
1 sprig fresh thyme, chopped
2 T Extra Virgin Olive Oil
Fine Sea Salt
Freshly ground white pepper

1. For the cherry tomatoes, preheat oven to 250°. Place tomatoes in a mixing bowl with olive oil and thyme. Season to taste with fine sea salt and freshly ground white pepper. Place on baking sheet and cook for 45 minutes.

2. In a medium sauté pan melt the butter over medium heat. Add the mushrooms and cook for 3 minutes. Add the shallots and garlic cook for three more minutes.

3. Add brandy and flambé . Reduce by 1/2 and add chicken stock. Bring to a boil and simmer for 3 minutes. Reserve

4. Meanwhile, divide the 4 tablespoons of canola between two 10-inch nonstick skillets. Place over high heat until the oil is just smoking. Season both sides of the halibut with salt and pepper. Place 2 halibut fillets in each skillet and sauté until the fish is browned on the bottom, about 3 minutes. Turn and sauté about 3 minutes more, until a metal skewer inserted into the center of the fish feels hot when touched to your lip.

5. To serve, bring the mushrooms and sauce to a boil. Divide mushrooms and sauce evenly on 4 plates. Place halibut in center of plate and place 4 tomatoes around each piece of halibut. Garnish with chives.