Hello. This is Chef John from foodwishes.com with a delicious Grilled Halibut Steak with Chanterelles mushrooms, sweet corn, some peppers, some tarragon, some micro grains we will talk about those later.
Anyway great, end of the summer, beginning of fall meal and it started with these super beautiful white chanterelle. Then you’re going to be able to find chanterelle in your fancy or markets this time a year or farmer’s market and just make sure you scrape if there is any dirt, scrape it off, wipe it off but you know what if you’re afraid of eating a little dirt you shouldn’t be eating mushrooms okay.
So anyway, don’t be afraid, brush them off. I cut it in nice big thick slices, usually for dish like this because it’s going to go with corn. I might have diced it to kind of match the shapes but I’m glad I did. I want a bigger meatier bite. So a little bit of olive oil wetting that pan in a medium heat with a nice pinch of salt, I’m going to cook those mushrooms until they are likely brown. See so they all like that one. Slip to get about 10 minutes, all right up to you, you can really caramelized this, really cook them well done. I have some fresh corn. I slice right off a cub, one pair of corn about a cup—you can use frozen if you have too and I have a little bit of dice roasted red pepper. These are the Spanish piquillo peppers that I love but if you want too, you can use any red pepper or dice up the red bell yourself.
All right after the mushrooms are nicely brown and just about cooked through, I’m going to add my corn and pepper mixture. All right after toasting the corn in the pan for about 2 3 minutes, I’m going to add about a half of cup of water. Now the sun went behind the cloud and the color get weird here so I apologize but that’ll happen. Okay so the water goes in, we’re going to simmer this for about 5 minutes just to reduce a little bit. To finish this extremely simple side dish, I threw it a chunk of butter in the juice of half a lemon and that was it. So simple because chanterelle are so earthy and meaty and delicious and the sweet corn and the slightly bitter sweet pepper, perfect combination, you don’t have to do too much.
So I’m going to put that on just rally low heat. It’s got a little bit of liquid left too but that’s fine. I’m going to leave that on low while grill my beautiful wild pacific halibut steaks. All right, I hope you can get halibut where you live because it’s a great meaty, meaty, firm nice wheat fish.
Now it was raining outside, so I didn’t bring my camera out. So I took pictures. This is me grilling halibut about four minutes aside, just salt and pepper, a little bit of oil brush on. So simple and then it was time to eat since the mushroom and corn mixture here is within that low heat for about—I don’t know 10 minutes while it grilled the fish. It was just about perfect. You need to crank up the heat, reduce the rest of liquid you can but I like a little bit of juice on there.
And the very important before we put our fish down, I heat it with some freshly chopped tarragon. So if you want to cook that into the mixture because I want it really fresh and sweet tasting and smelling. So put your tarragon in right before you put the fish down, some lemon and a big well not that big a handful of micro grains. Now you might here Chef’s on TV making fun of micro grains, yes because they are totally overuse and pretty much the crochet now. But hey, I haven’t used them all summer. So here they totally made sense, tiny, tiny baby arugula in this case, really finished the dish perfectly.
So this was a really nice simple but delicious fall meal, that earthly mushroom, sweet corn underneath that slightly smoky grilled halibut just a great dinner. That mushroom and corn basal work under just about any kind of grilled meat so give it a try. All the ingredients are on the site and as always enjoy.
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