For 4
28 oz fresh halibut cut into 4 pieces of 7 oz each
7 oz mussels
1 shallot thinly sliced
1 pinch thyme
1/2 cup white wine
1 cup whipping cream
1 tbs. butter
1/2 cup lobster oil
salt & pepper to taste
1 freshly squeezed lemon (juice)

Marinate the halibut for 6 hours in the refrigerator with 1/3 cup lobster oil. In a medium hot sauce pot sautè the sliced shallot for five minutes over medium heat with a pinch of thyme until it becomes translucent. Add the mussels and white wine, let reduce to half then add the cream and butter Remove the mussels when cooked (all open) and reserve the mussels for garnish. Place the remaining sauce in a blender and mix for 10 seconds and reserve.

Remove the halibut from the refrigerator. Season both sides and place over a hot grill or B.B.Q. Leave for a couple of minutes then turn over for a few more minutes. The halibut should be ready in 4 to 6 minutes (depending on the thickness of the halibut). Take the remaining oil from the halibut marinade and mix in the blender with the premixed sauce and the lemon juice. Remove the sauce from the blender, strain into a china cup then pour in a sauce bowl. Serve the grilled halibut and garnish with the mussels. Serve with the sauce on the side.

Enjoy !