Oven Roasted Halibut With Portobello Crust

Credits

by Todd English

Ingredients

• 8 Halibut filets
• Portobello Crust
• 1.5 Tablespoon olive oil
• 2 teaspoons garlic, chopped
• 1/2 cup Spanish onion, sliced
• 1/2 cup red wine
• 4-5 Portobello mushroom caps, coarsely chopped
• 1/4 cup dried or frozen porcini mushrooms, coarsely chopped
• 1/2 cup button mushrooms, coarsely chopped
• 1 teaspoon fresh rosemary leaves
• 1/4 cup heavy cream
• Grilled Portobellos
• 6 whole medium Portobello mushroom caps
• 3.5 Tablespoons olive oil
• Kosher or sea salt and freshly ground black pepper to taste

Directions

Portobello Crust:
Heat olive oil in a large saut? pan over high heat. Add onion and garlic and sweat until translucent, about 3-5 minutes. Deglaze with the red wine. Add the mushrooms and cook until soft, about 8-10 minutes. Add the rosemary and heavy cream and cook until slightly reduced, about 3-4 minutes. Transfer to a food processor fitted with a steel blade and pulse until it has the consistency of thick mud.

Grilled Portobellos:
Prepare grill to medium-high heat. In a medium bowl, toss mushroom caps with olive oil, salt and pepper. Place on a grill and cook on both sides for 2-3 minutes, or until softened and juices begin to release. Remove from grill and set aside.

Halibut:
Preheat oven to 450?F. Smear 1-2 tablespoons of mushroom pur?e onto each halibut filet. Thinly slice mushroom caps on an angle (for thin wide slices), and then layer on top of mushroom pur?e in a "shingle" fashion. Place filets on sheet pan and roast in oven 10-12 minutes.

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