Ode to the Northwest

• 2 tablespoons unsalted butter
• 4 ounces morels, cleaned and halved lengthwise (see page 64)
• 1 cup shucked, blanched English peas
• Kosher salt and freshly ground pepper
• 2 tablespoons minced chives
• 4 (4-ounce) halibut fillets
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 Cincinnati radishes, shaved with a mandoline

1. Preheat the oven to 400F.
2. Heat the butter in a saute pan over medium heat and add the mushrooms.
3. Saute the mushrooms until soft, 2 to 3 minutes, then add the peas.
4. Toss to warm through.
5. Season with salt and pepper and add the chives.
6. Keep warm.
7. Pat the fish fillets dry and season both sides with salt and pepper.
8. In a large ovenproof saute pan over high heat, heat the olive oil until it just starts to smoke.
9. Add the fillets and turn off the heat.
10. Give the pan a wiggle to make sure there is oil under all of the fillets.
11. Turn the heat back on to high.
12. Sear until golden brown on one side, 3 to 4 minutes, turn the fish, and then transfer the pan to the oven.
13. Roast for 3 to 4 minutes, or until barely cooked through.
14. Put a mound of mushroom mixture in each of 4 warmed bowls.
15. Top each with a halibut fillet and sprinkle the radishes over the top.
16. Drizzle with olive oil and serve.

unsalted butter, morels, peas, kosher salt, chives, extravirgin olive oil, radishes

Taken from www.epicurious.com/recipes/food/views/ode-to-the-northwest-383923 (may not work)