Rosemary and Hazelnut Roasted Halibut with Chanterelles and Pears

Rosemary and Hazelnut Roasted Halibut with Chanterelles and Pears

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  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1/4 cup hazelnuts, chopped
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon sea salt, plus more to taste
  • 4 (6-ounce) halibut fillets, skin removed
  • 1/4 cup sliced leeks
  • 4 ounces chanterelle mushrooms, cleaned and cut in half lengthwise
  • 2 pears, cored and sliced lengthwise
  • 1/4 cup dried cranberries
  • 1/2 cup hard cider (apple or pear)
  • 1 tablespoon mango chutney
  • 1 teaspoon sherry wine vinegar
  • Pepper, to taste


Preheat oven to 400º F.

Combine 1/4 cup olive oil, rosemary, hazelnuts and salt. Coat halibut fillets with mixture and place in an oven-proof dish. Roast halibut for 20 to 25 minutes, or until opaque through.

Heat remaining 2 tablespoons oil in a saute pan over medium heat. Add leeks and mushrooms and cook until mushrooms are tender, 3 to 4 minutes. Stir in pears and cook for 1 minute more. Add cranberries, cider, chutney and vinegar. Season with the salt and pepper and simmer for 1 minute to combine flavors.

Place each halibut fillet in the center of a dinner plate and top with mushroom-pear mixture.

Special notes:

Accompany the dish with soft polenta or smashed Yukon gold potatoes and garnish the plate with whole rosemary sprigs and pomegranate seeds.

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