PAN ROASTED HALIBUT WITH JULIENNE CARROTS, SHIITAKE MUSHROOMS AND CHIVE OIL

This recipe which I prepared last night was inspired by our New England seafood adventure in Maine last week. Halibut is another fish which I ate in abundance during my childhood. Now it seems to come only from Alaska and is quite dear, but just as delicious when wild and fresh!

1 pound Alaskan Wild Halibut fillet
2 organic carrots cut in julienne
1/4 pound fresh shiitake mushrooms, sliced
1 large clove garlic, minced
handful fresh chopped chives (I used a mixture of garlic chives and regular chives)
canola oil
chive oil
sea salt
seafood seasoning
2 -3 tablespoons Chinese Oyster Sauce, Hoisin or Tamari, or Thai Sweet Chili

Preheat the oven to 400. Season the fish with salt and rub with a little chive oil.
Blend the carrots, mushrooms, garlic and chives with some canola and chive oil, 2-3 tablespoons, and season with salt.
Heat a cast iron or other heavy oven proof skillet and add the vegetable blend. Saute briefly just to soften the vegetables (1-2 minutes). Remove vegetables.
Brown the fish, flesh side down (you may season it first with some seafood seasoning for more color if desired). Then turn, skin side down. Surround with the vegetables and more oil if necessary.
Roast in preheated oven for 10 minutes (depending on the depth of the fish) until it flakes easily and vegetables are done. Drizzle with the Oyster Sauce or other choices.

Serves 2

I served this with Herb Roasted Potatoes and Watercress and Romaine Salad with Walnut oil and White Balsamic Vinaigrette, Yellow Peppers, Tomato and Vidalia Onion

Forgot to take pictures!! I will catch on to this eventually! Trust me, it was good and pretty!!