This recipe for Seared Halibut with Chanterelle Mushrooms is a perfect late-summer dish in California and the Northwest, when chanterelles and halibut are both in season. It is an easy dish to prepare (40 minutes from start to finish) with upscale treatment with the addition of a ginger-chanterelle sauce. Pair this with a crisp white wine and crusty bread and your meal is cojmplete. Can't find chanterelles? No problem -- this works just fine with any mushroom, or any firm white fish, such as walleye, flounder, seabass, cod, haddock, etc. This recipe serves 2, but can be doubled.

See Also

Seabass with Porcini and Port Wine

Poached Salmon with Oyster Mushrooms

Grilled Sardines with Mushroom Stuffing