From Martha Stewart Living September 2005

INGREDIENTS:

• 1/4 cup olive oil
• 4 Tbsp. unsalted butter
• 4 large leeks, white an dlight-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)
• 4 shallots, thinly sliced into rings (1 cup)
• 8 medium garlic cloves, thinly sliced
• coarse salt and freshly ground pepper
• 10 halibut fillets (6oz., 1" thick, preferably square cuts), skinned
• 2 pounds oyster mushrooms, halved if large

CHIVE OIL INGREDIENTS:

• 2 large bunches chives (about 2.5 oz.), cut into 1" lengths
• 1 up extra-virgin olive oil

CHIVE OIL INSTRUCTIONS: (prepare at least 1 hour ahead)

1. Cook chives in a small pot of boiling water until bright green, about 10 seconds. Drain. Run under cold water and pat dry.
2. Put chives in a blender. With machine running, add oil in a slow stream and purée. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve and discard solids.

INSTRUCTIONS:

1. Preheat oven to 400º. Heat 2 Tbsp. oil and the butter in a large skillet over medium heat. Add leeks, shallots, garlic, and 1/8 tsp. each salt and pepper. Cook, stirring, until leeks and shallots are translucent, about 3 minutes. Spread into two 9x13" baking dishes, dividing evenly. Top with fish; season with salt and pepper. Set aside.
2. Heat 1 Tbsp. oil in same skillet over medium heat. Add half of the mushrooms and 1/2 tsp. salt. Raise heat to medium-high; cook, stirring, until tender, 3-5 minutes. Scatter mushrooms over fish. Repeat with remaining oil and mushrooms and 1/2 tssp. salt.
3. Bake until fish is cooked through, 18-20 minutes. Transfer to plates. Drizzle with chive oil. Yield: 10 servings.