Ingredients:
2 tablespoons olive oil
1 teaspoon chopped garlic
1 teaspoon chopped shallots
1 sprig fresh rosemary
1 sprig fresh thyme
8 ounces medium-size chanterelle mushrooms, washed and quartered

For fish:
3 tablespoons olive oil
8 4-ounce Kona Kampachi fillets (skin-on if possible)
8 thin slices lemon
8 basil leaves

For shallots:
1 tablespoon butter, at room temperature
8 small shallots, peeled
4 tablespoons pinot grigio
1 pinch granulated sugar
Salt and pepper to taste

For vegetables:
3 handfuls fresh arugula
1 handful thinly sliced red onion
2 ripe heirloom tomatoes, cored, cut into 6 wedges each 
Salt and pepper, to taste
3 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar

For sauce:
4 tablespoons extra virgin olive oil
1 pinch freshly julienned basil

Directions:
Preheat oven to 350 degrees. Heat olive oil in saute pan over medium heat. Add garlic, shallots, rosemary and thyme. Add mushrooms and cook until soft, about 5 minutes. Remove from heat, strain mushrooms and reserve cooking liquid.

For fish, heat olive oil in non-stick saute pan over medium-high heat. Place fish, skin-side down, in pan; sear 2 minutes, then remove from pan. Set on top of lemon and basil leaves in a baking tray. Bake about 8 minutes.

Meanwhile, heat butter in a saute pan. Add shallots, browning on all sides. Add wine, pinch of sugar, and salt and pepper; cook over low heat until shallots are soft, about 20 minutes.

Remove shallots from pan and combine liquid in pan with reserved mushroom cooking liquid. Reserve.

To assemble: Place 2 shallots and 2 fish fillets on each plate. Mix warm mushrooms with arugula, red onion and tomatoes; season with salt and pepper, olive oil, and white balsamic vinegar. Place a little mound of salad on top of fillets.

In a small bowl, mix reserved cooking liquid from shallots and mushrooms with olive oil and basil. Drizzle around fish.

Makes 4 servings.