Cashew-Crusted Halibut - The Local Palate

Ingredients

• 1 pound mushrooms, cleaned, large dice
• 1 onion, large dice
• 1 stalk celery, large dice
• 1 carrot, peeled, large dice
• 3 garlic cloves
• 1 tablespoon ginger, sliced in ¼-inch pieces
• 1 tablespoon lemongrass, sliced in ¼-inch pieces
• 2 bay leaves
• ½ bunch thyme
• 1 tablespoon black peppercorns
• ½ teaspoon red pepper flake
• ¼ cup soy sauce
• ¼ cup rice wine vinegar
• 1 tablespoon honey
• Kosher salt, to taste
• 1 cup cashews
• 2 tablespoons cilantro, roughly chopped
• 3 tablespoons butter, melted
• Salt and pepper to taste
• ½ cup olive oil, divided
• 2 zucchini, shaved into long julienne
• 2 yellow squash, shaved into long julienne
• 1 red onion, julienned
• 1 red bell pepper, julienned
• 1 cup wild mushrooms, large dice
• 4 halibut filets, cut into 5-ounce portions
• 1 tablespoon garlic, minced
• ½ cup white wine
• 2 tablespoons butter
• 2 tablespoons chives, thinly sliced
• Wild mushroom broth