Halibut is delicious baked, grilled, poached, or broiled. It is an ultra-lean fish with a tender texture and mild flavor that makes it perfect any way you prepare it. Halibut season is happening right now in the Northwest, and this recipe is not only super scrumptious, but is an easy recipe that will quickly become one of your favorites! I adapted this recipe from Emeril, bringing my own take on the asian flavors combined with the richness of the rice and the lightness of spring ingredients. We love the mix of flavors, the lightness and the spring flair. We have more halibut recipes here, here and here.
1 c. sake
2 T. ponzu
2 T. plus 1/2 tsp. soy sauce
2 T hoisin
2 halibut fillets, 8 oz. each
kosher salt and pepper
3 T. vegetable oil
3 c. Dashi broth
(for broth: dried kombu and dried bonito flakes)
4 1/2 T. miso
1/2 c. sliced scallions
2 c. sugar snap peas, trimmed
4 oz. enoki mushrooms, trimmed
1/2 c. cilantro sprigs
1/2 c. watercress leaves
1-2 T. pickled ginger with 2 tsp. of the juice
1 c. black rice (forbidden rice)
For the fish
Whisk 1/4 c. sake, ponzu, hoisin and 2 T. soy sauce in a small bowl. Place in a large ziplock bag and immerse fish in the marinade. Seal well and marinate for 30 minutes to 1 hour. When ready to cook fish, remove from marinade and dry well with paper towels. Season well with salt and pepper and lightly dredge fish with rice flour.
Heat 2 T. vegetable oil in a medium sauté pan set over medium high heat and add fillets skin side up. Cook until golden brown and flip over to cook until skin is crispy and golden and fish is cooked through, 4-6 minutes. Place in bowl with dashi broth, black rice, enoki mushrooms and snap peas. Top with ginger salad.
For the dashi broth
1 quart water
3 pieces (3 inch. square dried kombu)
1/2 c. dried bonito flakes
Bring water and kombu to just a boil over medium heat. Immediately remove kombu, then add bonito flakes and bring to a boil. Remove from heat and allow to steep 2 minutes. Strain into a clean container.
For the miso broth
In a medium saucepan add dashi broth, remaining 1/2 c. sake, 1 T. oil and scallions and cook until slightly reduced and concentrated but brothy about 5 minutes. Remove from heat and whisk in miso and 1/4 tsp. soy sauce. Keep warm until ready to plate.
Combine cilantro sprigs, watercress leaves and pickled ginger with juice in a small bowl. Place on top of halibut.
Saute sugar snap peas in 1 T. oil in a small saute pan over medium high heat, until just crisp tender. Season with salt and pepper.
Rinse rice well. Place into a medium saucepan and cover with 2 c. water. Bring to a boil. Reduce heat to low, cover and cook 25 minutes.
Season the halibut filets with salt and pepper. In a large saute pan over medium-high heat, pour 2 tablespoons of olive oil into the pan, swirling to coat the bottom. Place the halibut filets in the pan, skin side down and cook for 7 minutes or until the bottom is nicely browned and the meat closest to the skin has begun to become an opaque white. Slide a fish spatula or a very flexible turner under the skin of the fish and turn the fish over so the meat side is laying down on the floor of the pan. Cook for an additional 5 minutes over medium heat.
Beijos e Tchau!
Ludmilla and Marilyn Chudda