Ingredients
- 4 4 wild Alaska halibut fillets (5 to 6 oz. each)
- Kosher salt and Fresh ground black pepper, to taste
- 2 2 to 3 Tablespoons semolina flour
- 4 Tablespoons 4 Tablespoons olive oil, divided
- 1/2 cup 1/2 cup Alaska Grown leeks, washed and white part cut into 1/4-inch round slices (about 1 small leek)
- 3 cups 3 cups coarsely chopped Alaska Grown mushrooms, preferably wild varieties like oyster, shiitake, porcino or Portobello
- 1 cup 1 cup dry white wine
- 4 oz. 4 oz. cold salted butter, cut in cubes
- 4 Tablespoons 4 Tablespoons fresh chopped herbs, such as flat-leaf parsley, dill and thyme
- 1 oz. 1 oz. shredded Parmigiano-Reggiano cheese
- 3 cups 3 cups Alaska Grown greens, such as spinach, watercress or arugula
- LEMON VINAIGRETTE:
- 1-1/2 Tablespoons 1-1/2 Tablespoons fresh squeezed lemon juice
- 3 Tablespoons 3 Tablespoons olive oil
- 1/4 teaspoon 1/4 teaspoon kosher salt
- Dash of Fresh ground black pepper
Servings:
Units:
Instructions
- Season fish with salt and pepper; dust with semolina flour; set aside. Heat 2 tablespoons olive oil in a large pan over medium-high heat.
- Place fish in pan and let cook until a deep golden crust forms, about 3 minutes. Turn over and cook another 3 to 5 minutes, just until
- opaque throughout.
- In another pan, heat remaining 2 tablespoons olive oil over medium heat. Add leeks and mushrooms, cook, stirring occasionally, 10 minutes
- or until leeks and mushrooms are cooked. Add white wine and stir. Reduce heat to low and swirl in butter, letting it melt slowly. Stir in
- fresh herbs.
- LEMON VINAIGRETTE:
- Whisk together all ingredients in a small bowl; set aside and stir again just before serving.
- To serve, toss greens and Parmigiano-Reggiano together with Lemon Vinaigrette. Divide greens evenly among 4 plates. Top with leek mushroom
- mixture and halibut.
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Recipe Notes
Recipe by Chef Patrick Hoogerhyde, Bridge Seafood, Anchorage, AK
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