- Serves: 4
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1/4 cup hazelnuts, chopped
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon sea salt, plus more to taste
- 4 (6-ounce) halibut fillets, skin removed
- 1/4 cup sliced leeks
- 4 ounces chanterelle mushrooms, cleaned and cut in half lengthwise
- 2 pears, cored and sliced lengthwise
- 1/4 cup dried cranberries
- 1/2 cup hard cider (apple or pear)
- 1 tablespoon mango chutney
- 1 teaspoon sherry wine vinegar
- Pepper, to taste
Directions
Preheat oven to 400º F.
Combine 1/4 cup olive oil, rosemary, hazelnuts and salt. Coat halibut fillets with mixture and place in an oven-proof dish. Roast halibut for 20 to 25 minutes, or until opaque through.
Heat remaining 2 tablespoons oil in a saute pan over medium heat. Add leeks and mushrooms and cook until mushrooms are tender, 3 to 4 minutes. Stir in pears and cook for 1 minute more. Add cranberries, cider, chutney and vinegar. Season with the salt and pepper and simmer for 1 minute to combine flavors.
Place each halibut fillet in the center of a dinner plate and top with mushroom-pear mixture.
Special notes:
Accompany the dish with soft polenta or smashed Yukon gold potatoes and garnish the plate with whole rosemary sprigs and pomegranate seeds.
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