Halibut with Mushrooms, Quinoa, Tomatoes and Chives
2 tablespoons canola oil
4 six-ounce halibut fillets, boneless and skinless
½ tablespoon unsalted butter
½ tablespoon fresh thyme, minced
juice of a large lemon
1 tablespoon plus 1 teaspoon extra virgin olive oil (plus more to drizzle)
½ large white onion, minced
1 cup oyster mushrooms, shredded
1 cup grape tomatoes, halved
¾ cup cooked quinoa
zest of 1 lemon
1 tablespoon thinly sliced chives plus a few whole chives for garnish
kosher salt and freshly ground black pepper
1. In a large sauté pan over medium-high heat, add the canola oil. Pat the fish with paper towels to remove excess moisture. As soon as you see a small amount of smoke in the pan, season the fish with salt and pepper and add to the pan, giving it a little shake. Don’t overcrowd the pan. Reduce the heat slightly.
2. Add the butter and a teaspoon of thyme to the pan and continuously spoon the oil/butter mixture over the top of the fish. After about 4 minutes, when the bottom of the fish forms a crust and is golden brown, season and flip the fish and cook for another three to four minutes on second side, continuing to baste.
3. Cook in batches if your pan isn’t large enough. Remove from the heat and a tablespoon of the lemon juice to the basting juices, just before plating.
4. Meanwhile, in a large sauté pan over medium-high heat, add one tablespoon of olive oil, and sauté the onion until lightly browned, about 6 minutes. Add the mushrooms and sauté two to three minutes more. Add a few tablespoons of water to prevent it from burning if necessary. Add the tomatoes, quinoa, and a tablespoon of lemon juice. Check the seasoning.
5. In a small bowl, combine lemon zest, the remaining lemon juice, chives, remaining thyme, and remaining teaspoon of olive oil.
6. Lay the quinoa salad down on the plate, re-baste the fish with the pan juices and place on the quinoa salad. Top the fish with the lemon olive oil and garnish with whole chives. Dot the oil around the plate. Add a splash of olive oil on top of the fish and serve.
Falanghina Feudi di San GregorioColor: Pale gold with green highlights Bouquet: Elegant, intense aromas of apple, banana and pineapple with hints of white flowers Taste: Medium-bodied with a lingering finish of citrus and minerals Serving Suggestions: Delicious with seafood, pasta, risotto, sushi and sashimi.