Butter-Poached Oregon Halibut with Morels, Charred Carrots & Swiss Chard

Halibut season on the Oregon Coast is something special. Long before the fish ever reaches the table, there’s the anticipation of the weather, the ride offshore, and the excitement of seeing a massive white fish come over the rail.

When you have exceptional halibut, simple techniques are often the best. Butter poaching preserves the delicate texture of the fish while creating a luxurious richness that doesn’t overpower its natural flavor.

Paired with foraged morel mushrooms, charred carrots, and Swiss chard, this dish celebrates the best of Oregon’s spring season.

Butter-Poached Oregon Halibut with Morels, Charred Carrots & Swiss Chard

Serves: 4

Ingredients

Halibut

• 4 Oregon halibut fillets, 5 ounces each

• 1 lb unsalted Tillamook butter

• Jacobsen Flake Finishing Salt

Vegetables

• 1 bunch baby carrots

• ½ lb fresh morel mushrooms

• 5 cloves garlic, minced

• 1 bunch Swiss chard

• 2 tbsp butter

Method

Heat the butter in a stainless steel saucepan until it reaches approximately 125°F.

Poach two halibut fillets at a time until cooked through and flaky. Remove to a resting rack and season generously with Jacobsen Flake Finishing Salt.

For the carrots, sauté in butter until lightly charred. Add a splash of water, cover, and steam until tender.

In a separate pan, sauté garlic in butter until fragrant. Add morels and cook until tender. Remove and reserve.

Using the same pan, sauté Swiss chard in butter until wilted.

To serve, arrange the Swiss chard on the plate, top with morels and carrots, and finish with the butter-poached halibut. Spoon a small amount of warm poaching butter over the fish and garnish with fresh chives.