PAN SEARED HALIBUT WITH MUSHROOMS, CHERRY TOMATOES & OLIVES

Jeff Suddaby shares his recipe for.... PAN SEARED HALIBUT WITH MUSHROOMS, CHERRY TOMATOES & OLIVES

Ingredients                 Serves 6
2 tbsp olive oil
1 clove of garlic, minced
1& 1/2 cups mushrooms, sliced
1 cup onions, chopped
1 tsp chili peppers
3 cups cherry tomatoes, halved
3 tsp fresh basil
3 tsp fresh oregano
2 tsp.Demerara* sugar
1/2 cup of sliced black olives
1&1/2 lbs Halibut, cut into 6 serving-sized pieces
Flour to dust the halibut
A mixture of a little olive oil & butter to sauté the fish
2 tbsp fresh grated Parmesan cheese

Method
Heat a large skillet to medium-high; add oil and sauté mushrooms, onions and garlic until the onions become translucent, approximately 2-3 minutes then add the chili peppers.  Add the tomatoes, fresh basil, fresh oregano, Demerara sugar and olives; simmer on very low heat while the fish is pan-fried. 
Lightly coat both sides of the fish with flour. Heat a second skillet to medium-high. Add a little oil & butter; sauté the fish on one side until golden brown and crispy, this allows a caramel colour to develop on the fish. Gently turn the fish over to sauté on the second side until the flesh is no longer opaque and you can just start to flake it with a fork.
Spoon the tomato mixture over the fish and sprinkle with fresh Parmesan cheese.

A little information on halibut:
This delicious firm, white, mild flavored flatfish can be baked, steamed, grilled, poached, pan-fried, or broiled. Look for the flesh to separate lightly into flakes when cooked.

*Demerara sugar or natural brown sugar is an unrefined grain sugar made from sugar cane extract compared to brown sugar, which is made by adding molasses to fully refined sugar.