Ingredients
1/4
cup finely chopped shallots
1/4
cup white wine vinegar
12
ounces mushrooms, chopped
1/2
tsp dried crushed red pepper
2
medium zucchini, trimmed, cut into matchstick-size strips
4
8-ounces halibut fillets (about 1 inch thick)
1/2
cup (1 stick) chilled butter, cut into pieces
2
medium tomatoes, peeled, seeded, chopped (about 1 cup)
2
tbsp chopped fresh sorrel or spinach
Directions
2.
Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
4.
Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
5.
Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
6.
Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
7.
Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.
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