Another Drunkin dish by KCinAZ but this one is a drunkin sidekick that can be paired with fish, chicken or lighter meat dish like pork tenderloin or pork chops. Since I seem to be obsessed with seafood lately, Halibut was chosen as the main for dinner. We begin with steak cut white mushrooms that are sautéed in olive oil and then reduced with Crown Royal Whiskey and Pinot Grigio for a semi-sweet savory spiced up taste complimented with cooked orange wedge bites and then topped over grilled halibut for this recipe.
Remember the post from a ways back on How to Simply Peel an Orange. I’ve finally used some of the oranges from my freezer and was pleasantly surprised to see that they had held up so great. Orange rind was also incorporated into the recipe and this was also from my freezer. When peeling the oranges, a good portion of orange rind was saved. The orange rind was cut into slices, topped with sugar and brown sugar and then browned under the broiler. Well enough about oranges and onto the main recipe; Sautéed Mushrooms and Grilled Halibut.
Sautéed Mushrooms Ingredients
12 ounces Fresh mushrooms; steak cut
4 tablespoons Olive oil
1/2 Yellow onion ; chopped
1 small Orange; wedged and cut into 1/2 ” bits
1/8 teaspoon Celery Salt
1/8 teaspoon Sea Salt
1/8 teaspoon Cavendar’s Greek Spice
1/2 cup Pinot Grigio; or other sweet white wine
1/8 cup Crown Royal Whiskey
1/4 teaspoon orange rind
1 Chicken bouillon
Grilled Halibut Steaks Ingredients
2 Halibut Fish Steaks Frozen
1/4 cup Lemon Juice
1/3 cup Olive oil
1/2 teaspoon Italian Spices
1/8 teaspoon garlic salt
Freshly ground pepper 4-6 twists
1/2 tablespoon celery salt
1/4 cup orange wedges 1/2″ bits from the whole orange above
Take two frozen fish steaks and place in gallon sealable bag. Add above ingredients listed under Halibut Steak to the bag and let thaw while it marinades. Separate the orange wedges and chop into 1/2″ bits. Reserve about 1/4 cup for mushrooms. Since there is lemon juice in the mix you will not need to refrigerate but can. It would just take longer to thaw and you would need to adjust your timing. While the fish thaws begin the mushrooms. If you’re lucky enough to have fresh fish just marinate in the fridge while you sauté the mushrooms and onions.
Sauté chopped onions with olive oil in a large skillet over medium high heat until caramelized; about 5 minutes. Sprinkle with celery salt, Cavendar’s Greek Spice, sea salt and let continue to caramelize further; about 5 minutes. Add as much spice as you prefer to get the slightly salty taste but not too much. Add remaining orange rind and continue to caramelize for just a short time so as not to burn the rind.
Add mushrooms and more olive oil if necessary so that mushrooms are coated. Cook for 10 min on medium heat. Add chicken bouillon, Pinot Grigio wine and Crown Royal and continue to ….. sip some wine…
….Continue to cook down mushrooms for around 15 additional minutes while grilling or pan frying your fish.
Grilling the Halibut.
Cook on med-high grill for around 15 minute. 5-7 minutes per side. Add salt and pepper while grilling. To keep the fish moist, brush with marinade while cooking.
The alcohol does cook away for those of you that might be opposed to using spirits in your cooking. You can substitute apple juice if you do not stock wine or whiskey.
If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.