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Grilled Halibut Steaks with Corn and Chanterelles

Rated as 4.78 out of 5 Stars

"I think seafood and mushrooms are really great together, and when you add the smokiness from the grill, you have yourself a great autumn meal. Garnish with lemon wedges and micro greens. You can substitute red bell pepper for the roasted red pepper, if desired. You can substitute any mushrooms for the chanterelle mushrooms, if desired."
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40 m servings 562
Original recipe yields 2 servings


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  1. Preheat grill for medium-high heat and lightly oil the grate. Season halibut steaks with salt and black pepper.
  2. Heat olive oil in a skillet over medium heat. Cook and stir chanterelle mushrooms with a pinch of salt in hot oil until soft and caramelized, about 10 minutes. Stir corn and peppers into mushrooms until corn is toasted, about 2 minutes.
  3. Pour water into mushroom mixture; bring to a simmer and cook until reduced, about 5 minutes. Stir lemon juice and butter into mushroom mixture until butter melts and liquid is almost evaporated.
  4. Cook halibut steaks on the preheated grill until until the fish flakes easily with a fork, 3 to 5 minutes per side. Divide mushroom mixture between two plates and sprinkle tarragon over each. Top mushrooms with halibut steaks.

Nutrition Facts

Per Serving: 562 calories; 25.7 30.9 53.6 87 339 Full nutrition

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Read all reviews 8
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This was absolutely delicious! I’m not always a halibut fan, so this was wonderful. We made couple of minor changes - instead of water to the veggies, we used a little sherry and some canned m...

The presentation of this dish is beautiful and the taste is restaurant quality. I did not care for the tarragon so I will omit it the next time. There is no mention of the spicy greens in the i...

This was such a fresh, tasty way to fix the halibut we caught in Alaska. I used what I had on hand, so only the generic white mushrooms. They worked fine. My corn was frozen sweet corn so I didn...

I made this as directed and it was so delicious. The fresh tarragon was a delightful treat. This will be on my make-it-again list.

It was a gourmet Saturday night meal for us. I used fresh corn cut off the cob. I also reduced the amount of lemon - had a small one, still only used about 1 T and it had enough lemon flavor. We...

No changes, yes I would make it again.

I make this all the time on my own without the recipe. Ii always use onions as well. I don’t care for the lemon juice flavor. The tarragon did add a little extra layer of flavor, but I had to us...

I used crimini mushrooms and they were fine. If I had to do it again, I would add a little bit of garlic in the vegetables.