Halibut: Marinate the halibut overnight in a coconut milk, honey, white miso mixture. Remove the fish from the marinade and drain the excess marinade. Pour a little vegetable oil in a pan and sear the fillet until golden brown on each side. When ready, finish the fillet by placing it in a preheated 350 degree F oven and baking for 10 minutes.
Vegetables: In a hot saute pan, coated with vegetable oil, saute the sweet potatoes until golden brown. Add the mushrooms and saute them for 2 minutes. Stir in the spinach. Combine the black vinegar and sesame seed oil in a small bowl. Add the sauce, to taste, and stir into the sweet potato mixture. Season, to taste, then set it aside until ready to serve.
Mix all of the juices together. Reduce the mixture by 3/4 and finish with butter and chives.
Place the vegetable mixture in the center of the plate. Place the fillet on top and pour the sauce around the vegetables.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The French Room at the Adolphus, Dallas, TX