HOLLA for Halibut

Last night’s halibut was so good that I had to frame it.  Pan roasted with leeks, roasted red peppers, mushrooms and black olives, then baked, this one is going in my recipe binder under the HOLLA tab.

1 lb. halibut, rinsed and patted dry
2 leeks, white and green parts only, thinly sliced
2 whole roasted red peppers (jarred is fine), sliced
1/2 cup mushrooms, sliced, any variety
1/4 – 1/2 cup sliced black olives
1 1/2 cups chicken broth
3 T. butter
2 T. fresh lemon juice

Preheat oven to 300. Place leeks, peppers, mushrooms and butter in a large, ovenproof sauté pan. Pour in chicken broth and cook over medium high heat, reducing until leeks are soft and broth boils down to about 1/3 of the amount you start with, about 12+ minutes. Add lemon juice, olives, S+P and stir. Season halibut with salt. Add to the skillet, pop in the oven for 12-15 minutes until halibut is no longer translucent. Enjoy then HOLLA!

This recipe was derived from one of my favorite magazines for PacNW living, Sunset. I made several tweaks based on what was available in my refrigerator!

Charlee Van Wagenen