Excuse me for generalizing, but whenever I hear the term, "surf and turf," I think of a small bland filet mignon sitting next to a small dry lobster tail. For me this combination epitomizes dusty, dated faux gourmet food -- the polyester leisure suit of classic American cuisine.
Inspired by the aforementioned cliché, I just posted another interpretation of "surf and turf" -- grilled halibut steaks with corn and chanterelles. This grilled halibut steaks video recipe features the mild, meaty fish on an earthy, turfy, subtly sweet chanterelle mushroom and corn base.
I think seafood and mushrooms are really great together, and when you add the smokiness from the grill, you have yourself a great autumn meal. Speaking of a smoky grill, it was raining the day I filmed this, so you're not going to get much of a grilling lesson, but that's the way it goes sometimes.
Chanterelle mushrooms should be available this time of year at your nearest farmer's market, but if you can't find them you can substitute regular brown mushrooms and still have a delicious, modern "surf and turf." By the way, green beans almondine sold separately. Enjoy!
2 big halibut steaks
2 tbsp olive oil
1 tbsp butter
2 cups sliced chanterelle mushrooms, or other fresh mushrooms
1/3 cup diced roasted red pepper or 1/2 red bell pepper, seeded, diced
1 cup fresh corn kernels (may sub. frozen corn if need be)
1/2 cup water
1 lemon, juiced
salt and fresh ground black pepper to taste
1 tbsp minced fresh tarragon
micro greens for garnish