Miso Herb Crusted Halibut Recipe

North Pacific Halibut
About: Aqua Blu's Miso Herb Crusted Halibut offers a bold fusion of flavors. Coated in miso on one side and Panko bread crumbs on the other, the Halibut is prepared to offer an array of textures, but the recipe doesn't stop there. A side of crisp, fresh vegetables and a decadant Lemongrass Kaffir Lime Leaf Cream adds a dimension of decadence.

Recipe Info

Restaurant: Aqua Blu | San Diego

Servings: 4
Prep Time: 4 hour(s) 45 minutes
Cuisine: Seafood
Meal Type: Dinner
Main Ingredient: halibut
Dish Type: Main Course
Cooking Method: Pan Fry
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No

Directions

Halibut

In a bowl combine miso, sugar and water. Mix until smooth in texture. Place the Halibut in a small pan and cover with the miso mixture. Let sit at least four hours. Coarsely cut the basil, parsley, and lime leaves. Finely chop the lemongrass. Combine herbs and puree in a food processor, about 15 seconds. Mix with Panko breadcrumbs in large bowl.

After 4 hours, preheat oven to 350 degrees (F). Heat oil in saute pan or flat iron skillet over medium high heat. Remove halibut from marinade. Dip only the top of each piece of fish in Panko-herb mix and place in oil, Panko side face-down. Brown the Panko-herb side and turn over. Sear bottom for 1-2 minutes. Transfer to baking sheet and finish cooking oven for 4-5 minutes, depending on the thickness.

Serve by placing vegetables (see recipe) on center of each plate. Top vegetables with one piece halibut, Panko side up. Ladle lemongrass kaffir lime leaf cream (see recipe) around halibut.

 


Halibut Note:

Pair dish with a floral chardonnay or a pinot grigio and enjoy!

Vegetables

Heat peanut oil over high heat in a large sauté pan big enough to hold all vegetables without overcrowding. Add vegetables and sauté for 1-3 minutes. Add mirin, fish sauce, salt, pepper, and butter (optional). Stir to incorporate. Remove from heat and serve warm.

Lemongrass Kaffir Lime Leaf Cream

In a saucepan add lemongrass, lime leaves, ginger, white wine and shallot. Simmer over medium heat until reduced by half. Add cream and reduce by half again. Strain mixture through a wire strainer or cheesecloth, discard solids and keep liquid. Add salt and pepper to taste.

Ingredients

1 tsp. peanut oil 1 lemongrass stalk, cleaned and coarsely chopped 1 C. shiro miso 3 Kaffir lime leaves, vein removed 1/4 C. sugar 2 carrots, julienned 1 2” piece of ginger, peeled and sliced lengthwise 1 bell pepper, julienned 1/4 C. water 1 red onion, sliced 4 6-oz. pieces of halibut 2 C. white wine 1 shallot, peeled and chopped 1 1/2 C. sliced shitake mushrooms 1 bunch(es) basil 2 C. heavy cream 1/2 bunch(es) parsley 1 celery stalk, sliced thin (to taste) salt and pepper 2 C. sliced Napa cabbage 3 Kaffir lime leaves, vein removed 1 lemongrass stalk 1 tsp. mirin (sweet cooking wine) 1 tsp. Tiparos fish sauce 3 C. Panko bread crumbs 1 pinch salt and pepper 1 tsp. butter (optional)

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