Mushroom Broth with Seared Halibut and Orzo Soup
One of my favorite top five fish to eat is Halibut. Recently, I got finished a month of Salmon fishing on the Columbia river in Oregon and got to take a break to go up with my friends called the “Horseman” to Alaska. We got to fish for Coho and Halibut and bottom fish. We had better fishing in Oregon, but at least we got to target halibut under 44 inches, not big but perfect eaters. It gives all a chance to get together and our cell phones do not work. We had a good time in Alaska…fishing in the rain.
I was talking to a Native Alaska old lady and she told me about her favorite winter dish for Halibut. I made some slight modifications because I had dried morels, and like a little slight heat of Ancho seasoning. This dish is simple, but refreshing. I served it to my family the other night as an opener, and they thought it was great and could be a main dish.
Directions:
Mushroom broth: place a pot enough for 12 cups of water BUT DONT ADD THE WATER YET. Over medium heat, Saute the onions for about 5 minutes, then add the garlic and cook for 2 more minutes. Then add the water, salt and pepper, dried mushrooms and button mushrooms, and bring to a boil. Then turn down to simmer, once you reach simmer cover and simmer for 1.5 hours.
Once the broth has cooked strain out the mushrooms and vegetables and keep broth on warm until ready to serve.
Heat a skillet on medium high for the halibut, get a pot of water with salt fired up for the Orzo which takes 9 minutes (read instructions) Start the Orzo, then fire up the fish. Make sure that the halibut is dried and seasoned before you reach this step. Dry the pieces of halibut with a paper towel, then salt and pepper and let rest. As the Orzo cooks, begin with the fish. Melt the butter for 3 minutes until melted and add the halibut filets. Sear for 2-4 minutes until golden brown on each side. Make sure not to over cook, so once browned remove and plate allow to rest.
Add mushrooms and garlic, and turn the heat up to high. Salt and pepper nicely, then add sherry and reduce until sherry is evaporated. Remove mushrooms and get ready to plate.
Plating is so simple a 4 year old can do it. I know this because Mady plated the rice. Place a mound of Orzo in each bowl.
Add some of the mushrooms from the skillet, then add some of the halibut on top, and then a few more mushrooms.
Then add some of the broth, and serve immediately.
The dried morels really bring out the mushroom taste, everything blends together and absorbs the flavor together making this dish worthy of the Hunting Chef.
Mushroom broth:
- 1 onion chopped
- 5 fresh garlic cloves chopped
- 1 tablespoon of butter
- 12 cups of water (I know it seems like a lot, but you can freeze the left overs. Trust me on this)
- 1 lb. fresh button mushrooms
- 1 lb of dried wild mushrooms, I use Morel mushrooms from the spring I dried, but any mushroom is okay)
- 1 cup of trumpet, chantrelle mushrooms or whatever is in season.
- 3 teaspoons of salt
Seared Halibut and Orzo and Mushrooms:
- 3 Tablespoons of butter
- 4 halibut filets. I like to use the thinner cuts, for example smaller halibut or the tail section. Nothing over 1/2 inch.
- 1 garlic clove minced
- 1 teaspoon of Ancho seasoning
- 1 lb of crimini mushrooms sliced
- 1 cup of trumpet, chantrelle mushrooms or whatever is in season.
- 1 tablespoon of sherry
- 1 box of Orzo rice
- 2 teaspoons of salt and pepper and add to taste
Give it a try, it is a simple dish loaded with flavor.
The Hunting Chef
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Where in Alaska? Recipe looks scrumptious!
About an hour flight out of Ketchikan, place called Langaria Lodge. It’s very delicious!