I’m good until the jalapenos…my lips would swell too much if I ate them but, please, go for it.
- 5 tbsp. olive oil, divided
- 1 medium onion, sliced thin
- 2 cups mushrooms
- 3 garlic cloves, peeled and halved
- 1 1/2 cups chicken stock
- pinch of kosher salt
- 1/4 cup cider vinegar
- 1 sprig of fresh thyme
- pinch of pepper
- 2 bay leaves
- 4 jalapenos (recipe follows)
- 6 x 4 oz. halibut fillets
Heat 4 tbsp. oil in a saucepan over a medium heat. Add the onions, garlic and cook, stirring frequently, until the onions are done but not brown (5 minutes). Stir in the mushrooms, stock, salt, vinegar, thyme, pepper and bay leaves. Simmer, covered, over low heat for 30 minutes. Remove from the heat and be sure to remove the thyme and bay leaves. Add the pickled jalapenos and season with salt and pepper to taste. Keep warm.
Heave a heavy bottomed fry pan over medium heat. Add the remaining oil and as soon as it begins to sizzle, add the fillets, being careful not to crowd the pan. Cook, turning only once, until browned (2 minutes each side). Carefully remove the halibut to individual deep set plates or bowls. Divide the broth and vegetables among the bowls and serve immediately.
Pickled Jalapenos
- 1 cup white vinegar
- 1 cup water
- 2 tbsp. kosher salt
- 1/2 tbsp. whole peppercorns
- 1/2 tbsp. honey
- 1/2 lb. jalapeno peppers
Add all the ingredients, except the peppers, to a medium sized saucepan and place over medium heat. Bring to a boil and reduce to a simmer. Now….wearing gloves, slice the jalapenos into 1/4 inch rings. Add to the brine and bring back to the boil. Turn off the heat and let these cool down to room temperature. Pour into a glass container with a tight lid and refrigerate until ready to use. These will keep for a month if refrigerated.
This can be paired with a Sauvignon Blanc or a fire extinguisher. Just kidding!
