煎烤比目鱼， 拌青菜和蘑菇

[Slater]

金黄香嫩，鱼肉焦香鲜美。加上青菜和蘑菇，是很健康的美食。。。
怎么吃，也不会胖。 而且营养丰富， 味美清香，真的是饭桌上必不可少的一道美味佳肴哦！

视频：http://www.bethecook.com/recipes/Grilled-Halibut-with-micro-greens-and-mushrooms

This grilled halibut steaks features the mild, meaty fish on an earthy, turfy, subtly sweet chanterelle mushroom and corn base.

Ingredients

• 2 big halibut steaks
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cups sliced chanterelle mushrooms
• 1/3 cup diced roasted red pepper
• 1 cup fresh corn kernels
• 1/2 cup water
• 1 lemon, juiced
• salt and fresh ground black pepper
• 1 tbsp minced fresh tarragon
• micro greens for garnish
• lemon wedges

Instructions
Step 1
Slice the chanterelle mushrooms into nice big and thick slices. Add 2 tbsp olive oil in a saute pan over medium heat. Add the mushroom slices and a pinch of salt in the pan. Give it a stir. Cook for 10 minutes or until the mushroom slices are lightly browned.

Step 2
Add 1 cup fresh corn kernels,
and 1/3 cup diced roasted red pepper or 1/2 red bell pepper, and 1/2 cup water in the pan. Bring it to a simmer, and simmer for 5 minutes. Add 1 tbsp butter and the juice of 1 lemon. Give it a mix. Turn the heat to low.
Step 3
Season the 2 big halibut steaks with salt and pepper. Grill for 4 minutes per side.

Step 4
Transfer the mushroom and corn mixture to a serving plate. Spoon over the sauce. Add 1 tbsp minced fresh tarragon.
Place the grilled halibut steak on the top, add some lemon cubes beside it, some micro greens on the halibut steak. Enjoy!