HALIBUT WITH MUSHROOMS

Halibut with Mushrooms image

Yield serves 10

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
4 tablespoons unsalted butter
4 large leeks, white and light-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)
4 shallots, thinly sliced into rings (1 cup)
8 medium garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
10 halibut fillets (each 6 ounces, 1 inch thick; preferably square cuts), skinned
2 pounds oyster mushrooms, halved if large
Chive Oil, for drizzling (recipe follows)
Beet Salad, for serving (recipe follows)
Chive Oil
2 large bunches chives (about 2 1/2 ounces), cut into 1-inch lengths
1 cup extra-virgin olive oil
(makes about 3/4 cup)
Beet Salad
8 small golden beets and 8 small red beets, stems trimmed to 1 inch
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
4 tablespoons balsamic vinegar
(serves 10)

Steps:

Preheat the oven to 400°F. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes. Spread into 2 9 × 13-inch baking dishes, dividing evenly. Top with the fish; season with salt and pepper. Set aside.
Heat 1 tablespoon oil in the same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter the mushrooms over the fish. Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.
Bake until the fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
Chive Oil
Cook the chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
Put the chives in a blender. With the machine running, add the oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve; discard the solids.
Beet Salad
Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

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