By Chef Jeff Van Geest of Miradoro Restaurant at Tinhorn Creek Winery in Oliver. Suggested wine pairing: Tinhorn Creek Chardonnay.
- Quinoa ½ cup
- Water 1 cup
- Halibut 6 x 5 oz portions
- Kosher Salt and Fresh Cracked Black Pepper to taste
- Canola Oil 1 Tbs
- Garlic 2 cloves, cracked
- Fresh Sage 3 leaves
- Butter ½ cup
- Fresh Chanterelle or Button Mushrooms 4 oz
- Fresh Corn Kernels cut from 3 ears of corn
- Fresh Lemon juice of one
- Under running cold water, swirl the dry quinoa around in a mesh strainer. Place the quinoa and water in a saucepan and bring to a boil. Turn heat to low and cover. Cook for 15 to 20 minutes until the water has all been absorbed. Fluff with a fork and set aside until ready to use.
- Preheat the oven to 350°F.
Pat the halibut dry and season with salt and pepper.
- Heat a large sauté pan (or two regular-sized pans) over medium-high heat.
- Put the canola oil in the pan and carefully place the halibut in the pan. Sear the halibut for 45 seconds or so.
- Flip the halibut and add the garlic, butter, sage and a squeeze of lemon juice. The butter will start bubbling and browning. Tip the pan slightly towards you (keeping it on the heat) and allow the butter to pool at the front of the pan. Spoon this butter over the halibut for a couple minutes.
- Flip the halibut and continue to baste with the butter. Remove the halibut from the pan and place on a baking sheet. Place in the oven just until cooked through, about 10 minutes. Be careful not to overcook.
- While the halibut is in the oven, add the chanterelles to the butter in the pan and cook until softened. Add the corn and quinoa and season with salt and pepper.
- Divide the corn/quinoa/chanterelle mixture between 6 plates. Place the halibut on top and drizzle with the remaining browned butter from the pan.