Grilled Halibut Steaks with Corn and Chanterelles recipe
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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
Nutrition Info
- 562.2 caloriescarbohydrate: 30.9 gcholesterol: 86.8 mgfat: 25.7 gfiber: 6.6 gprotein: 53.6 gsaturatedFat: 6.5 gservingSize: -sodium: 339.1 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Grilled Halibut Steaks with Corn and Chanterelles
Directions
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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.