ShiiMac Halibut
It’s halibut season, and the firm, subtle, yet full-flavored fish can stand up to more than most fellow formerly finned creatures. Plus it seems to do well in concert with other tastes, as opposed to some fish that are happiest sushi grade and solo (e.g., salmon). I wanted to try to crust Alaskan halibut, but that seemed too hard to pull off-or stick on, as the case may be. So instead I made a “hash” of chopped shiitakes and macadamia nuts. (This serves two amply, so double or divide as your needs require.)
1 lb. halibut filet, salted and peppered
6 oz. shiitake mushrooms, stemmed, cleaned, coarsely chopped
¾ cup coarsely chopped macadamia nuts (if salted, use less salt later)
4 Tbs. butter (divided)
1 large shallot, minced
zest of one orange
juice of half an orange
2 Tbs. Grand Marnier
2 Tbs. olive oil (tangerine or orange flavored is nice if you have it)
salt and pepper
Melt 2 Tbs. of butter with the olive oil in large saute pan on medium heat. Add shallot and let get soft (about 4 minutes). Add mushrooms, macadamia nuts, and orange zest. Stir occasionally but let the ‘shrooms and nuts get a bit brown and crunchy. After at least 8 minutes, add orange juice and let it mostly cook out. Sprinkle with the Grand Marnier and season to taste with salt and pepper.
Push the hash to the sides and melt the remaining butter in the center of the pan. Put the halibut in the pan and cook about 5-6 minutes a side, depending upon the thickness of the filet. Let the fish sit out of the pan for a couple of minutes. Cut it into two portions and serve with the hash beneath.
