Halibut With Tomato-Sorrel Sauce

• 14 cup shallot, finely chopped
• 14 cup white wine vinegar
• 14 cup dry white wine
• 12 cup whipping cream
• 3 tablespoons vegetable oil
• 2 cups mushrooms, chopped
• 2 medium zucchini, trimmed, cut into matchstick-size strips
• 32 ounces halibut fillets (about 1 inch thick)
• 12 cup butter, chilled and cut into pieces
• 2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
• 2 tablespoons fresh spinach, chopped

1. For Sauce:.
2. Combine shallots and vinegar in heavy small saucepan.
3. Boil until most of liquid evaporates, about 4 minutes.
4. Add wine; boil until most of liquid evaporates, about 3 minutes.
5. Whisk in cream.
6. Set sauce aside.
7. For Halibut:.
8. Preheat oven to 400F Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
9. Add mushrooms and a dash of pepper.
10. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes.
11. Add zucchini and saute 2 minutes.
12. Season to taste with salt and pepper.
13. Meanwhile, lightly oil baking sheet.
14. Place halibut on sheet and brush with remaining 1 tablespoon oil.
15. Bake until fish is opaque in center, about 10 minutes.
16. Bring sauce to simmer.
17. Reduce heat; add butter and whisk just until melted.
18. Remove from heat.
19. Mix in tomatoes and sorrel.
20. Season with salt and pepper.
21. Spoon Garlic Mashed Potatoes onto center of 4 plates.
22. Place halibut atop potatoes.
23. Arrange mushroom mixture around potatoes.
24. Spoon sauce over fish and serve.

shallot, white wine vinegar, white wine, whipping cream, vegetable oil, mushrooms, zucchini, butter, tomatoes, fresh spinach

Taken from www.food.com/recipe/halibut-with-tomato-sorrel-sauce-338263 (may not work)