Rating: 4.73 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium-high heat and lightly oil the grate. Season halibut steaks with salt and black pepper.

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  • 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.

  • 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.

  • 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

562 calories; protein 53.6g; carbohydrates 30.9g; fat 25.7g; cholesterol 86.8mg; sodium 339.1mg. Full Nutrition
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Reviews (13)

11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/12/2017
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 milk. We also added diced onion. Read More
(3)
Rating: 5 stars
10/18/2016
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't add any water to the salsa. It turned out just fine. And finally, I didn't go outside into the rain to grill the fish; I stayed warm and dry inside, using my Jenn-Air electric grill. The grill marks were not as dark, but hey, what the heck? It still looked good and tasted awesome. My husband was very pleased with what I did to HIS fish! Read More
(3)
Rating: 5 stars
01/11/2021
This was great. I used sliced baby bells instead of the Chanterelles and omitted the water. The fish was thick so I grilled it on all sides. I served it with a lemon wedge instead of adding it to the mushroom mix. Read More
(3)
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Rating: 4 stars
09/22/2019
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 didn't have chanterelles so I bought and used Shiitake and it was fine. Also I think there was too much oil for the amount of mushrooms - poured some off after cooking them. I would substitute white wine or sherry for the water next time. All that said, it was flavorful, colorful and made a very nice healthy meal. Read More
(1)
Rating: 5 stars
03/30/2017
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. Read More
(1)
Rating: 4 stars
07/28/2018
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. Read More
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Rating: 4 stars
03/03/2021
I think this was a good recipe if not lacking some kick in flavor. Perhaps it was due to using dried tarragon rather than fresh. That’s all I had on hand. My husband and I really liked the halibut and he’s not a big fan of fish. I will make this again because we liked the halibut and it was easy. Read More
Rating: 5 stars
08/16/2018
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 use dried as there wasn t any available. Used our Alaskan Halibut we caught and grilled it. It was very good I cooked an extra 5 minutes as the filets I had were very thick! Perfect other than the rain storm that hit right then and kept the grill a little cool for the best seat. Read More
Rating: 5 stars
09/06/2018
No changes yes I would make it again. Read More