This recipe for seared halibut with chanterelle mushrooms is a perfect late-summer dish in california and the northwest, when chanterelles and halibut are both in season. It is an easy dish to prepare (40 minutes from start to finish) with upscale treatment with the addition of a ginger-chanterelle sauce. Pair this with a crisp white wine and crusty bread, and your meal is complete. Can't find chanterelles? No problemthis works just fine with any mushroom, or any firm white fish, such as walleye, flounder, seabass, cod, haddock, etc.
