Halibut Crudo

Total Time:
45 min
15 min
30 min

1 serving

  • Mango Salsa:
  • 4 sheets dashi kombu, such as Shirakiku
  • 3 fresh shiso leaves
  • 1/2 fresh mango
  • Halibut Crudo:
  • 3 ounces halibut
  • Sea salt
  • 1 sheet dashi kombu, such as Shirakiku, softened with a damp cloth
  • 5 teaspoons ponzu sauce
  • White truffle oil, for serving
  • Wasabi tobiko, for serving
  • Black caviar, for serving
  • For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible. Dice the mango into small cubes. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine. Set aside.

  • For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.

  • Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick). Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate. Roll the halibut slices and stand them on their side on the dots of ponzu. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut. Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut. Serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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