Grilled Halibut with Oyster Mushrooms

Author: Canadian Living

While the fish grills, the mushroom topping cooks alongside in a foil packet — what could be simpler? You can try other varieties of mushrooms, such as button or wild chanterelle.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 4 cups oyster mushrooms (about 8 oz/250 g)
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chives
  • 2 tablespoons butter
  • 1/4 cup chicken fish or vegetable stock
  • 1 tablespoon soy sauce
  • 2 teaspoons lemon juice
  • 4 halibut steaks about 6 oz each
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Pull mushrooms apart into wide shreds; place on 20-inch (50 cm) length of foil. Scatter garlic, parsley, basil and chives over mushrooms; dot with butter. Sprinkle with stock, soy sauce and lemon juice. Close up foil and seal well to form packet. (Make-ahead: Refrigerate for up to 1 hour.)

Brush fish with oil; sprinkle with salt and pepper. Place mushroom packet and fish on greased grill over medium-high heat; close lid and cook, turning fish once, until fish flakes easily when tested, about 10 minutes. To serve, spoon mushroom mixture over fish.

Nutritional facts <b>Per serving:</b> about

  • Sodium 603 mg
  • Protein 37 g
  • Calories 276.0
  • Total fat 12 g
  • Cholesterol 70 mg
  • Saturated fat 4 g
  • Total carbohydrate 3 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Halibut with Oyster Mushrooms

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