Mushrooms and halibut have a natural affinity for each other and paired with this fresh spring salad you’ll find a very simple and delicous recipe I hope you’ll try soon!
- 4 5-to-6-ounce wild Alaska halibut fillets
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup semolina flour
- 3 tablespoons olive oil divided
- 1/2 cup Alaska Grown leeks washed and white part cut into ¼-inch round slices (about 1 small leek)
- 3 cups coarsely chopped Alaska Grown mushrooms preferably wild varieties like oyster, shiitake, porcini or Portobello.
- 1 cup dry white wine
- 4 ounces cold salted butter
- 4 tablespoons fresh chopped herbs such as flat-leaf parsley, dill, and thyme
- 2 ounces Parmigiano-Reggiano cheese
- 2 cups Alaska Grown greens such as spinach, watercress or arugula, cleaned
- 4 tablespoons Lemon Vinaigrette see recipe
- Makes 1 cup
- 1/3 fresh squeezed lemon juice
- 2/3 cup olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground black pepper
- Preheat oven to 400°. Season fish with salt and pepper; dust with semolina flour; set aside. Heat 1 1/2 tablespoons olive oil in a large ovenproof sauté pan over medium-high heat. Place fish in pan and let cook until a golden crust forms, about 2 minutes. Turn and cook another 2 minutes. Place pan in oven and let cook another 3 minutes or until fish reaches about 125°.
- In another pan, heat remaining 1 1/2 tablespoons olive oil over medium-high heat. Add leeks and mushrooms, cook, stirring occasionally, 10 minutes. Add white wine and stir. Reduce heat to low and swirl in butter, letting it melt slowly. Stir in fresh herbs.
- To serve: Toss greens and Parmigiano-Reggiano together with Lemon Vinaigrette. Divide greens evenly among 4 plates. Top with leek mushroom mixture and halibut.
- For Lemon Vinaigrette: Whisk together all ingredients in a small bowl; set aside and stir again just before serving.