Monday, September 14, 2009

Grilled Halibut Steaks with Corn and White Chanterelles – Finally, a More Fashionable "Surf and Turf"

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
lemon wedges


Food Junkie said...

Sounds yummy as usual Chef John. Halibut has to be one of the tastiest fish around. I'm glad you specified you grilled Pacific Halibut which is still in reasonable supply and is considered to be a sustainable fishery. Atlantic halibut is endangered and should be avoided. Hal

Anonymous said...

You said, "...this combination epitomizes dusty, dated faux gourmet cuisine -- the polyester leisure suit of classic American cuisine." I couldn't agree more. When I think of Surf and Turf, I think of cheesy Las Vegas restaurants catering to elderly tourists trying to get the early bird S & T Special for $8.99.

Fresh Local and Best said...

The halibut steaks are gorgeous! Grilled to perfection!

Anonymous said...

Your blog always makes me hungry and sometimes it makes me hungrier than other times. This is one of those times.

Don Madrid said...

Is it me or was that a HUGE piece of halibut.

I'm going to try the mushroom/corn dish tonight...yay!

Alberto said...

I thought that surf and turf was in the oxford dictionary as lobster tail and filet mignon dish

Chef John said...

yes, (that's what I said in the first paragraph ;-)

Asian Malaysian said...

When I first saw the picture, thought youd gone with bacon but after watching the clip, I can see why the chanterelles were a better option.

Scott - Boston said...

Scraping the mushrooms of their dirt? Why not the quick/typical rinse?

(And don't say, "Just for the halibut." That one's been taken).

Scott - Boston

Chef John said...

They were truly wild foraged mushrooms, so all that dirt is edible. ;-)

They were pretty clean, so i decided just to brusg them off. I don't like what water does to chanterelle, so I usually don't wash.

BTW, Do you like fish sticks? (South Park reference)

Mike, Sim & Will said...

I tried this last night with portabello mushrooms (chanterelles weren't available where i shop). I know it probably doesn't have as "earthy" a taste, but it was brilliant none the less. I plan to use it with chicken as well. Thoughts?

Chef John said...

yes, great with chicken!

Seth G said...

Chef, once again a gorgeous post - thanks!

I have a stupid question: I'm sorry if I missed it in earlier posts, but what kind of grill is that? The grates look wide, heavy, and really....ahem....great!

Chef John said...

It's your basic oval shaped Weber. Go check out a Home Depot, many of the new grills have these types of grates

Birder said...

Would this be doable for those of us without grills?

Chef John said...

of course, cook it any way you like. Make it happen.

rita said...

if only seafood is not so frickin' expensive here in germany... that would be a regular dish.

Anonymous said...

Dear Chef John,

My youngest son and I tried this on one of my days off of work a couple months ago, so simple, so easy and so elegant and tasty.

My husband came home and was floored, just absolutely delicious.

Forget the bam, forget the yummo, Chef John, you really rock.

This was so easy so good and our family felt so blessed eating this at dinner.

Could have gone to a fancy smancy eatery but we made this ourselves thanks to your video and enjoyed it tremendously.

Love C.

Anonymous said...

please keep the good work, i love your work, i started to cock only when i accidently came across u, thnx, i love cockin now haha..
/guys from sweden

Dapple Apple said...

It is necessary to use the corn or is there a substitute I can use to please my cob hating husband? He just came home with a bag of chantrelles he found and I want to use this recipe!