Sunday, April 5, 2009

Halibut with Wasabi Cream

Here's another halibut recipe I think you will enjoy. I recommend trying to get your fillets from younger halibut (under 30 lb fish), I like the flavor of the fish better and for the health conscious, the contaminant level is considerably less in younger fish.

Halibut with Wasabi Cream

1-1/2 Tsp rice vinegar
2 tsp Sambal Oelek (Asian chile sauce)
1/4 c Chopped Fresh Parsley
2 tsp Wasabi paste
1/2Tbsp vegetable oil

1/4 c sour cream
1/2 tsp Dijon mustard
1/3 c vegetable oil
3 Tbsp water

4-8oz skinless halibut fillets 1-1/2 in. approx

Preheat oven to 400 degree (F)

To make vinaigrette, blend rice vinegar, Sambal Oelek, Dijon Mustard and 1/3 c oil in a blender until smooth.

To make the cream, whisk wasabi, water and sour cream, season with salt.

Pat fish dry and season with salt and pepper. Sprinkle one side of each fillet with parsley. Heat skillet until hot and add oil, then fish, parsley side up. Sear until underside is brown. Turn fish over and put the skillet in oven and roast until cooked through, 4-5 minutes. Serve parsley side up with a spoonful of each sauce.

1 comment:

  1. Very nice blog. I'm a lover of fish and seafood so I'm coming back often to see what you've done.