4 (6-ounce) halibut fillets
Salt and pepper to taste
2 tablespoons olive oil
8 ounces lobster mushrooms, diced very small (see note)
2 shallots, minced
Kernels from 6 ears of corn
1 medium heirloom tomato, diced very small
1 teaspoon fresh minced tarragon
1 teaspoon fresh minced dill weed
1 tablespoon white truffle oil (see note)
SEASON halibut with salt and pepper. LIGHTLY COAT a large ovenproof sauté pan with oil and heat to smoking point. Carefully ARRANGE halibut in pan. PLACE in preheated 375-degree oven for 6 to 8 minutes. REMOVE and keep halibut hot.
Meanwhile, HEAT 2 tablespoons olive oil in large skillet. ADD mushrooms and sauté. Add shallots, corn and tomato. Continue to SAUTÉ. When corn is cooked, about 1 minute, ADD tarragon, dill weed and truffle oil. SEASON with salt and pepper to taste.
SERVE the ragout with the halibut. Makes 4 servings.
Per serving (without added salt and pepper): 435 calories | 16 grams total fat | 41.5 grams protein | 31.5 grams carbohydrates | 55 milligrams cholesterol | 121 milligrams sodium | 5.5 grams | dietary fiber
NOTE: Lobster mushrooms are available in some specialty food stores and in some farmers markets.
Truffle oil is sold in specialty food stores.