Ingredients
Halibut:
- 6 (6-ounce) Alaskan halibut fillets
- 1 cup coconut milk
- 1/2 cup honey
- 1/2 pound white miso
- Vegetable oil
Directions
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:
- 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
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.
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
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 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.
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By alastacey pcs
East Islip, 72
on July 30, 2011
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Absolutely love the fish part of the recipe! I wasn't crazy about the spinach/sweet potato with it, it was kind of gritty w/the way the potato was prepared which is why I only gave it 4 stars and not 5. I'm a personal chef and make this all the time for clients who absolutely LOVE it! A definite winner and super easy! I've been making it for a quite a few years!
By jsabapathy
on February 14, 2011
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Just okay. The fish ends up way too sweet and the vegies are kind of bland. Together they sort of work but not a lot of flavour. The sauce made out of the juices is quite disgusting and could not serve this to our guests. Wouldn't make this again and would not recomend this to anyone.
By john_11553772
Plantation , FL
on February 13, 2009
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I made this dish for a dinner party a couple of years ago and it was not only delicious, but it looked so good on the plate, people were taking pictures.
After making this dish I somehow had lost this recipe. I've searched the internet several times to try and find it again with no success. By chance I tried another search this morning and luckily found it again. As funny as it sounds coming from a BBQ, steak cooking Irishman, I've never been happier to find a recipe in my life. My wife and I will be making this for a Valentines Day dinner party with some of our closest friends.
If you like seafood, give this a try. I don't just recommend it; I guarantee your reputation as a cook will be greatly elevated after you serve it.
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