Halibut With Roasted Garlic and Wild Mushrooms

1 whole garlic bulb, unpeeled

1 tablespoon sherry vinegar

1 tablespoon water

2 shallots, minced

I tablespoon olive oil

cup sliced shiitake or other available mushrooms

3 Italian tomatoes, diced

1/8teaspoon black pepper

cup stock or white wine

juice of 1 lemon

2 cloves garlic, crushed

teaspoon dried thyme

4 halibut steaks (6 ounces each)

Roast the garlic bulb at 400F for 10 to 15 minutes. Break the bulb into cloves. Peel three of the cloves, chop, and place in a medium bowl. (Reserve the remainder for another use.) Add the vinegar, water, and shallots. Whisk in the oil. Add the mushrooms, tomatoes, and pepper. Set aside. In a large pot, combine the stock or wine, lemon juice, crushed garlic, and thyme. Bring to a boil. Place the halibut on a steamer rack in the pan. Cover and steam for 7 to 10 minutes. Remove from the pan. (Reserve the steaming liquid for another use.) Divide vegetables among four dinner plates. Top with halibut steaks.
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