by Todd English
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.
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.
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.