Grilled Halibut Steaks with Corn and Chanterelles
Ingredients40 m servings 562
- Preheat grill for medium-high heat and lightly oil the grate. Season halibut steaks with salt and black pepper.
- 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.
Per Serving: 562 calories; 25.7 30.9 53.6 87 339 Full nutrition
ReviewsRead all reviews 6
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.
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...