Chef Ethan Stowell

Ethan Stowell Restaurants, Seattle

(Serves 4)

4 oz portions fresh halibut

Salt as needed

Olive oil for searing fish

½ pound asparagus cut thinly

Boiling salted water for blanching

Iced water for shocking

Bring salted water to a full boil. Add asparagus and blanch until just tender, approximately 2-3 minutes. Remove and “shock” in iced water. Set aside.

4 oz. miatake mushrooms cut into wedges

¼ cup olive oil

Salt and black pepper to taste

Toss the maitake with olive oil, salt, and black pepper, making sure the mushrooms are coated evenly with olive oil. Place on a sheet tray in an even layer. Roast in a 450 degree oven for 10-15 minutes or until golden brown. Remove from the oven and set aside.

½ pound green/spring garlic cleaned and sliced thinly

¼ pound butter

Salt and black pepper to taste

Heat butter in a medium sized pot. Once melted, add green garlic and sweat over low heat until translucent and tender, approximately 10-15 minutes. Season with salt and pepper and set aside off the heat.

To serve:

Heat a large sauté pan for the halibut. Season the fish on both sides with salt and pepper. Add the olive oil to the pan and sear the fish, flesh side down until golden brown, approximately 3-4 minutes. Flip the fish and cook on the skin side another 3 minutes or until the fish is warm in the center.

Meanwhile, heat a medium sauté pan with a few teaspoons of olive oil. Add the roasted miatake mushrooms and asparagus and sauté until just warmed through, approximately 3-4 minutes.

Reheat the melted green garlic in a small sauté pan.

To plate:

Divide the green garlic, roasted miatake mushrooms, and asparagus among four plates. Place a piece of halibut on top of the vegetables. Sprinkle each piece of fish with finishing salt (if desired) and a drizzle of extra virgin olive oil. Enjoy!