Pan Seared Cali Halibut over Sauteéd Cabbage

Chanterelle mushrooms are a golden treasure that we find in California oak forests this time of year, and California halibut is sooo good. Cabbage makes a great base and really completes the meal. Make the cabbage first and warm it a bit before serving. Serves 4.

 
For the Cabbage

2 tablespoons unsalted butter (I used Miyoko’s vegan butter)
3 slices lean, uncured, unsweetened bacon
1 shallot, sliced
4-6 chanterelle mushrooms, sliced
6 cups sliced cabbage

Melt the butter in a cast iron pan. Add bacon and sauté until cooked. Add shallot and chanterelles and sauté 5 minutes to soften. Add cabbage and sauté just until soft. Sprinkle with sea salt to taste.

For the Halibut

1 1/2 pounds California halibut, cut into four pieces
1 tablespoons Spanish or smoked paprika
Sea salt, to taste

Heat a cast iron skillet. Add 3 tbsp olive oil and heat to almost smoking. Place fish in hot oil, seasoned side down, and cook for one minute. Flip the fish, season the other side, and cook one minute more. Place under the broiler to finish for another 2-3 minutes.

Place halibut on top of cabbage and squeeze a little Meyer lemon on top. We enjoyed this with the 2019 Before Anyone Else.