Halibut with Mushrooms

• 1/4 cup olive oil
• 4 tablespoons unsalted butter
• 4 large leeks, white and light-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)
• 4 shallots, thinly sliced into rings (1 cup)
• 8 medium garlic cloves, thinly sliced
• Coarse salt and freshly ground pepper
• 10 halibut fillets (each 6 ounces, 1 inch thick; preferably square cuts), skinned
• 2 pounds oyster mushrooms, halved if large
• Chive Oil, for drizzling (recipe follows)
• Beet Salad, for serving (recipe follows)
• 2 large bunches chives (about 2 1/2 ounces), cut into 1-inch lengths
• 1 cup extra-virgin olive oil
• (makes about 3/4 cup)
• 8 small golden beets and 8 small red beets, stems trimmed to 1 inch
• 3/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 4 tablespoons balsamic vinegar
• (serves 10)

1. Preheat the oven to 400F.
2. Heat 2 tablespoons oil and the butter in a large skillet over medium heat.
3. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper.
4. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes.
5. Spread into 2 9 x 13-inch baking dishes, dividing evenly.
6. Top with the fish; season with salt and pepper.
7. Set aside.
8. Heat 1 tablespoon oil in the same skillet over medium heat.
9. Add half of the mushrooms and 1/2 teaspoon salt.
10. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes.
11. Scatter the mushrooms over the fish.
12. Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.
13. Bake until the fish is cooked through, 18 to 20 minutes.
14. Transfer to plates.
15. Drizzle with chive oil.
16. Serve with beet salad.
17. Cook the chives in a small pot of boiling water until bright green, about 10 seconds.
18. Drain; run under cold water.
19. Pat dry.
20. Put the chives in a blender.
21. With the machine running, add the oil in a slow stream; puree.
22. Let stand 1 hour.
23. Strain through a damp cheesecloth-lined sieve; discard the solids.
24. Preheat the oven to 400F.
25. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper.
26. Cover with foil.
27. Bake until tender, about 65 minutes.
28. Let cool.
29. Rub off the skins with paper towels; discard the skins.
30. Cut into wedges.
31. Put the golden and red beets into separate bowls.
32. Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
33. Drizzle the beets in the bowls with dressing.
34. Season with salt and pepper, if desired.
35. Toss together just before serving.

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Taken from www.epicurious.com/recipes/food/views/halibut-with-mushrooms-392688 (may not work)