Pan-Seared Halibut, Matsutake Panzanella & Artichoke Tapenade

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1 cup chopped artichoke hearts

1/2 cup pitted and chopped picholine olives

1/4 cup capers

2 tablespoons grated lemon zest

1 tablespoon chopped garlic

1/4 cup chopped parsley

1/4 cup extra virgin olive oil

Salt and pepper to taste


2 cups sliced matsutake mushrooms

2 tablespoons olive oil

2 cups toasted focaccia croutons

2 cups arugula leaves

2 cups frisee lettuce

1/2 cup thinly sliced red onion

12 endive leaves

3/4 cup extra virgin olive oil

1/4 cup lemon juice

The Fish:

4 halibut fillets, 6 ounces each

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