Pan-Seared Halibut Medallions, Crispy Trumpet Mushrooms, Watercress, Manchego Polenta Cake Featured

Pan-Seared Halibut Medallions, Crispy Trumpet Mushrooms, Watercress, Manchego Polenta Cake

Prepared light and lean, our halibut is served atop Oregon's famous Bob’s Red Mill polenta finished with an abundance of creamy and lightly piquant Manchego cheese, dredged in flour and fried until crispy. Meaty but mild King trumpet mushrooms pair well with the assertive flavors of this dish that include a garnish of peppery watercress and truffle aioli. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Pan-Seared Halibut Medallions with Crispy Trumpet Mushrooms, Watercress, Manchego Polenta Cake, Truffle Aioli

Serves 6


6 each 6-ounce portions halibut
salt and pepper
1 tablespoon olive oil
1 pound roasted king trumpet mushrooms, recipe follows
1 bunch cleaned and trimmed watercress
6 manchego polenta cakes, recipe follows
6 tablespoons truffle aioli, recipe follows


Season halibut with salt and pepper. Heat large non-stick saute pan over medium heat. Add olive oil. Carefully place halibut in hot saute pan and sear until golden, about 2-3 minutes. Carefully flip and continue cooking 2 minutes for medium (internal temperature of 145 degrees F).

Manchego Polenta Cake Recipe


2 cups half & half
2 cups water
1 cup coarse-ground cornmeal (prefer Bob’s Red Mill)
1 cup Manchego cheese, grated
2 tablespoons unsalted butter
salt and pepper
1/2 cup flour
1/4 cup canola oil


In a heavy bottom pot, combine half & half and water and bring to a simmer. In a slow steady stream, add cornmeal while whisking briskly. Once the cornmeal is incorporated, turn heat to low and cook 30 minutes until very creamy with no hard bits of cornmeal. Scrape sides and bottom of pot regularly to keep from scorching.

Fold in cheese, butter, salt and pepper. Transfer polenta to a baking pan or pie plate (rubbed with 1 teaspoon of canola oil) and smooth out so it is an even thickness throughout. Chill uncovered in refrigerator for 6 hours. Remove and flip pan over to pop out polenta. Cut into desired shapes. Lightly dust both sides with flour and let sit for 5 minutes. In a heavy bottom saute pan over medium high heat, add canola oil. When hot, add chilled polenta and saute 2 minutes each side or until crispy. Keep warm in oven until ready to serve.

Roasted Trumpet Mushroom Recipe


1 pound King Trumpet mushrooms, cleaned, sliced thin
2 tablespoons olive oil
salt and pepper
1 tablespoon sherry vinegar


Preheat oven to 425 degrees F. Gently toss mushrooms with olive oil, salt and pepper. Spread mixture onto a large sheet pan and roast 8-10 minutes or until slightly crispy but not dried out. Remove from oven and toss with sherry vinegar. Set aside.

Truffle Aioli Recipe


2 egg yolks
pinch truffle salt and white pepper
2 cloves garlic, crushed
1/2 lemon, juiced
1 teaspoon dijon mustard
4 tablespoons truffle oil
3/4 cup canola oil


In a blender place egg yolks, truffle salt, pepper, garlic, lemon juice and mustard and pulse for 5 seconds. With blender running, slowly pour in truffle and canola oil allowing the oil to emulsify. Taste for seasoning and add more salt of needed. Refrigerate until needed.

Plating the Dish

To serve, smear two heaping spoonfuls of truffle aioli across plate. Place crispy polenta on top of aioli. Place halibut on top of polenta. Add a generous spoonful of roasted mushrooms and top with a small handful of watercress. Enjoy!

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WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.