Grilled Halibut Steaks with Corn and Chanterelles

Ingredients

• 2 large halibut steaks
• Salt and ground black pepper to taste
• 2 tablespoons olive oil
• 2 cups sliced chanterelle mushrooms
• 1 cup corn kernels
• 1/3 cup diced roasted red peppers
• 1/2 cup water
• 1 lemon, juiced
• 1 tablespoon butter
• 1 tablespoon minced fresh tarragon

Directions

Preheat grill for medium-high heat and lightly oil the grate. Season halibut steaks with salt and black pepper.

Heat olive oil in a skillet over medium heat. Cook and stir chanterelle mushrooms with a pinch of salt in hot oil until soft and caramelized, about 10 minutes. Stir corn and peppers into mushrooms until corn is toasted, about 2 minutes.

Pour water into mushroom mixture; bring to a simmer and cook until reduced, about 5 minutes. Stir lemon juice and butter into mushroom mixture until butter melts and liquid is almost evaporated.

Cook halibut steaks on the preheated grill until until the fish flakes easily with a fork, 3 to 5 minutes per side. Divide mushroom mixture between two plates and sprinkle tarragon over each. Top mushrooms with halibut steaks.