Grilled Halibut with Shrimp and Forest Mushroom Compote
This is a simplified version of a more elaborate recipe. Grilled halibut sits on a compote of shrimp and wild mushrooms for a nice, light dinner with lots of flavor.
- 1 tablespoon lightly salted butter
- 12 medium shrimp, peeled, deveined, and split in half lengthwise
- 1 ounce (about 1 cup) fresh wild mushrooms, such as cèpes, chanterelles, or shiitakes, trimmed, cleaned, and thickly sliced
- ¼ teaspoon minced garlic
- 2 tomatoes, peeled, seeded, and diced
- Salt and freshly ground black pepper
- 2 tablespoons dry white wine
- 2 tablespoons chopped fresh herbs, such as tarragon, basil, chervil, or oregano
- 2 tablespoons unsalted butter
- Four 4 to 6 ounce halibut fillets, skinned
- 2 tablespoons olive oil
- Prepare a charcoal or gas grill or preheat the broiler
- Heat the lightly salted butter in a sauté pan over high heat until it foams and begins to turn brown. Add the shrimp, mushrooms, garlic and tomatoes and sauté for 1 minute. Season with salt and pepper. Add the wine and cook for 2 to 3 minutes, until almost all the liquid has evaporated. Remove the pan from the heat and stir in the herbs and unsalted butter. Cover to keep warm.
- Season the halibut fillet, with salt and pepper and brush on both sides with the olive oil.
- Grill or broil the halibut for 3 to 4 minutes on each side, until just cooked through. Place a fillet in the center of each plate and spoon the shrimp and mushroom compote around it.