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Grilled Halibut Steaks with Corn and Chanterelles

Grilled Halibut Steaks with Corn and Chanterelles

Name: Grilled Halibut Steaks with Corn and Chanterelles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 large halibut steaks; salt and ground black pepper to taste; 2 tablespoons olive oil; 2 cups sliced chanterelle mushrooms; 1 cup corn kernels; ⅓ cup diced roasted red peppers; ½ cup water; 1 lemon, juiced; 1 tablespoon butter; 1 tablespoon minced fresh tarragon

Rating: 4.8 stars

10 Ratings
8 Reviews
4 Photos

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.

By Chef John

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Recipe Summary

prep:

20 mins

cook:

20 mins

total:

40 mins

Servings:

Yield:

2 servings

Nutrition Info

Directions

Step 1

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

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Step 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.
Step 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.
Step 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; protein 53.6g 107% DV; carbohydrates 30.9g 10% DV; fat 25.7g 40% DV; cholesterol 86.8mg 29% DV; sodium 339.1mg 14% DV. Full Nutrition

Reviews (8)

Most helpful positive review

Lisa B

11/13/2017

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

Helpful

(3)

10 Ratings

5 star values: 8
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Lisa B

11/12/2017

Helpful

(3)

MyaGoodness

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

Helpful

(3)

Jo Steinberg

04/02/2016

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 ingredient list but it is mentioned in the video. That adds plenty of flavor and a little kick. I will only cook that fish three minutes on each side the next time. Highly recommend! Read More

Helpful

(3)

kwallyz

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

Helpful

(1)

JDPFIF

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

Helpful

(1)

Linda

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

Stacy Jensen

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

Kale Girl

09/06/2018

No changes yes I would make it again. Read More

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Nutritional Information

Grilled Halibut Steaks with Corn and Chanterelles

Servings Per Recipe: 2
Calories: 562.2

% Daily Value *

protein: 107 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 26 %

sugars:

fat: 40 %

saturated fat: 32 %

cholesterol: 29 %

vitamin a iu: 43 %

niacin equivalents: 176 %

vitamin b6: 50 %

vitamin c: 120 %

folate: 16 %

calcium: 15 %

iron: 30 %

magnesium: 80 %

potassium: 37 %

sodium: 14 %

thiamin: 30 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.