White Miso Marinated Halibut with Shiitake, Spinach, Sweet Potatoes, and Carrot Ginger Sauce
- 6 (6-ounce) Alaskan halibut fillets
- 1 cup coconut milk
- 1/2 cup honey
- 1/2 pound white miso
- Vegetable oil
- 2 large sweet potatoes, parboiled, cooled and diced in small pieces
- 1 pound shiitake mushrooms, cleaned and quartered
- 2 pounds spinach, cleaned and stemmed
- 3 ounces sweet black vinegar
- 1 ounce sesame seed oil
- Sauce for Fish:
- 2 cups fresh carrot juice
- 1 cup fresh apple juice
- 1/2 cup fresh ginger juice
- 2 ounces butter
- 3 tablespoons chopped chives
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.
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of The French Room at the Adolphus, Dallas