Photo by Tim Robison

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4 servings

    Mushroom Broth
  • 1 pound mushrooms, cleaned, large dice
  • 1 onion, large dice
  • 1 stalk celery, large dice
  • 1 carrot, peeled, large dice
  • 3 garlic cloves
  • 1 tablespoon ginger, sliced in ¼-inch pieces
  • 1 tablespoon lemongrass, sliced in ¼-inch pieces
  • 2 bay leaves
  • ½ bunch thyme
  • 1 tablespoon black peppercorns
  • ½ teaspoon red pepper flake
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 1 tablespoon honey
  • Kosher salt, to taste
  • Cashew-Crusted Halibut, Shaved and Charred Vegetables
  • 1 cup cashews
  • 2 tablespoons cilantro, roughly chopped
  • 3 tablespoons butter, melted
  • Salt and pepper to taste
  • ½ cup olive oil, divided
  • 2 zucchini, shaved into long julienne
  • 2 yellow squash, shaved into long julienne
  • 1 red onion, julienned
  • 1 red bell pepper, julienned
  • 1 cup wild mushrooms, large dice
  • 4 halibut filets, cut into 5-ounce portions
  • 1 tablespoon garlic, minced
  • ½ cup white wine
  • 2 tablespoons butter
  • 2 tablespoons chives, thinly sliced
  • Wild mushroom broth

Wild Mushroom Broth

  1. In a medium stockpot, place everything except the soy sauce, rice wine vinegar, honey, and kosher salt. Cover with enough water to cover by 2 inches. Bring to a simmer and allow to cook at a light simmer for 4 hours.
  2. Strain the stock through a fine-mesh sieve into another medium stockpot. Add the soy sauce, rice wine vinegar, honey, and salt to taste. Bring to a simmer and adjust seasoning as needed. Strain again through a fine-mesh sieve and reserve warm.

Cashew-Crusted Halibut, Shaved and Charred Vegetables

  1. In a food processor, combine the cashews, cilantro, and melted butter and process to form a medium-sized crust. It should stay together when gently squeezed. Season to taste with salt and pepper.
  2. Working in several batches, heat 2 tablespoons per batch of olive oil in a cast iron skillet over high heat. Season the vegetables with salt and pepper and sear the zucchini, yellow squash, red onion, red bell pepper, and wild mushrooms. Place on a sheet tray to cool. Reserve.
  3. Preheat oven to 450 degrees. Preheat the broiler to medium high.
  4. In a large sauté pan, heat the oil over medium-high heat. Season the halibut filets with salt and pepper. Sear the halibut until golden and place in the preheated oven to finish cooking—about 5 minutes.
  5. Remove the halibut from the oven, flip over with the caramelized side facing up. Place 1 tablespoon of the cashew crust on top of each filet, place the fish in the broiler, and cook for about 1 minute, or until the crust is golden. Reserve.
  6. In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat and add the zucchini, yellow squash, red onion, bell pepper, and wild mushrooms to heat through. Stir in the garlic and cook until aromatic, about 1 minute. Deglaze the pan with the white wine and cook down by ¾. Add the butter and chives and season to taste with salt and pepper.
  7. To finish, place the shaved and roasted vegetables into a 3-inch mold in the center of an entrée bowl. Remove the mold and place the cashew-crusted halibut on top of the vegetables. Pour about 6 ounces of the wild mushroom broth around the fish. Garnish with edible flowers, herbs, and chili oil.
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