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Ginger-Sesame Halibut Filet with Edamame Beans
Description:
Halibut is often dismissed as a boring or dry fish, but that's only because people don't know how to cook it. Halibut cooked correctly is so tender it melts on your tongue, and it picks up the flavors of any sauce you pair with it. Here, we're taking a blend of Italian and Asian flavors, placing the pan-seared halibut a bed of freshly steamed vegetables and drizzling it with a sauce made of soy, sesame oil and ginger. The edamame beans on the top provide color and crunch, and the halibut soaks it all in.
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Ingredients: Print Ingredients
4 oz. halibut fillet
1 tblsp. toasted sesame oil
1 tsp. freshly grated ginger
1 tblsp. butter
1/8 c. white wine
4 oz. halibut fillet
1 tblsp. toasted sesame oil
1 tsp. freshly grated ginger
1 tblsp. butter
1/8 c. white wine
1 tblsp. soy sauce
1 pint edamame beans, shelled
6 baby artichokes, cleaned and quartered
one dozen baby fingerling potatoes, cleaned and sliced in halves or quarters
juice of one lemon
1 tsp. black sesame seeds
Freshly cracked black pepper
Salt
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Prepare:
In a skillet, steam the baby fingerling potatoes and baby artichokes in 2 cups of water mixed with a little olive oil, a dash of salt and pepper and the juice of 1/2 lemon. Simmer slowly until tender. Drain and set aside.
In a cast iron skillet, heat the sesame oil over high heat and sear the filet on both sides for 2-3 minutes. Remove the filet and immediately deglaze the pan with soy sauce, ginger and a splash of white wine. Add the butter and reduce for 2-3 minutes. Stir in the edamame beans at the end.
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How To Serve:
Set the filet atop the vegetables and pour the sauce over the top. Garnish with a sprinkle of black sesame seeds.
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Click here for a printable version of the recipe.
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