Pacific Halibut Over Sauteed Rainbow Swiss Chard With Wild Mushrooms

July 24, 2013

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PACIFIC HALIBUT OVER SAUTÉED RAINBOW SWISS CHARD TOPPED OFF WITH WILD MUSHROOMS
Author: 
Recipe type: Lunch
Serves: 2
 
Ingredients
  • PACIFIC HALIBUT
  • 2 halibut filets (5-6 ounces)
  • Sea salt to taste
  • 2 Tbls. melted coconut oil
  • Fresh black pepper to taste
  • SAUTEED SWISS CHARD
  • 1 bunch of organic rainbow Swiss chard roughly chopped (or mix of green and red)
  • 1 Tbl. extra virgin coconut oil
  • WILD MUSHROOM SAUTE
  • ½ pound fresh mushroom mix (shiitake, oyster, porcini, chanterelle, morel or available selection)
  • 2 Tbls. organic extra virgin coconut oil
  • 2 Tbls. minced fresh garlic
  • Salt to taste
  • Sesame seeds to sprinkle
Instructions
  1. HALIBUT:
  2. a. Preheat oven to 400°F. Season halibut with salt and pepper.
  3. b. Heat oil in a skillet over medium-high. Cook halibut 2 or 3 minutes per side until golden.
  4. c. Place fish in an ovenproof dish and bake for 8-10 minutes until cooked through.
  5. CHARD:
  6. a. In same pan, add oil and chopped Swiss chard greens. Saute until wilted and sprinkle with salt.
  7. b. Add shot of water and cover on medium heat for 1 minute. Set aside.
  8. MUSHROOM SAUTE:
  9. a. Heat coconut oil until melted. Add minced garlic. Add mushrooms. Saute until cooked well. Sprinkle with salt as needed.
  10. b. Sprinkle with chopped fresh parsley.
  11. Layer sauteed Swiss chard, then fish, and top with wild mushroom mix; sprinkle with sesame seeds.