Stuffed Halibut With Carrot & Pernod Reduction

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2 halibut steaks, 1 1/2-inches thick (about 12 ounces each)

10 large romaine lettuce leaves

4 ounces fresh shiitake mushrooms, stemmed and thickly sliced

Sea salt and pepper, to taste

1/2 cup grated fresh ginger root

12 fresh basil leaves

3 cups fresh carrot juice

1/2 cup Pernod

2 tablespoons olive oil

1/4 cup minced shallots

1/4 cup minced fennel

1/4 cup minced leek

2 tablespoons julienned basil leaves

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