Ode to the Northwest

1. 1

   Preheat the oven to 400F.

2. 2

   Heat the butter in a saute pan over medium heat and add the mushrooms.

3. 3

   Saute the mushrooms until soft, 2 to 3 minutes, then add the peas.

4. 4

   Toss to warm through.

5. 5

   Season with salt and pepper and add the chives.

6. 6

   Keep warm.

7. 7

   Pat the fish fillets dry and season both sides with salt and pepper.

8. 8

   In a large ovenproof saute pan over high heat, heat the olive oil until it just starts to smoke.

9. 9

   Add the fillets and turn off the heat.

10. 10

    Give the pan a wiggle to make sure there is oil under all of the fillets.

11. 11

    Turn the heat back on to high.

12. 12

    Sear until golden brown on one side, 3 to 4 minutes, turn the fish, and then transfer the pan to the oven.

13. 13

    Roast for 3 to 4 minutes, or until barely cooked through.

14. 14

    Put a mound of mushroom mixture in each of 4 warmed bowls.

15. 15

    Top each with a halibut fillet and sprinkle the radishes over the top.

16. 16

    Drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.