Spotlight on Halibut

Grilled Halibut served with Sautéed Chanterelle Mushrooms in a Caper Butter Sauce

This is a great dish that Derek developed for our guests this evening.  As you can see, it looks good enough to eat.

I’m a little tired and it’s pretty late, so this one is going to be quick and easy.

We start by preparing our halibut for the grill.  As I said in the Salmon au Poivre post, use the cooking spray liberally.  You do NOT want the fish to stick to the grill.  After the halibut is duly lubricated, season with salt and pepper and place on the grill.  Flip the halibut when it is time and continue to cook until medium rare.

While the halibut is chillin’ on the grill, grab a sauté pan, place it on a burner turned up to hi, and sprinkle a little olive oil into the pan.  When the pan is hot, toss in your chanterelle mushrooms and sauté them briefly.  Add some salt and pepper, a touch of garlic, some capers, a pinch of herbs, small squeeze of lemon, a dash of white wine, and finish with cold butter.

Have you ever dined with us at Ocean Crest resort?  What is your favorite dish at our restaurant?

About the author

Jess Owen