Halibut with Sambal Vinaigrette and Wasabi Cream

Halibut with Sambal Vinaigrette and Wasabi Cream

Info

Rating
Calories
417.0
Protein
43.0
Sodium
257.0
Fat
26.0

Description

"At Highland's Garden Cafe in Denver, Colorado, I had an unusual and delicious lunch entrée of fish with sambal vinaigrette and wasabi cream," says William Starret, Jr. of Washington, D.C. "I would greatly appreciate it if you could get the recipe for me."

Ingredients

1 1/2 tablespoons rice vinegar (not seasoned)
2 teaspoons sambal oelek (Southeast Asian chile sauce)
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
2 teaspoons wasabi (green horseradish) powder
3 tablespoons water
1/4 cup sour cream
1 (2-lb) halibut steak (1 1/2 inches thick), skinned, boned, and cut into 4 pieces
1/4 cup finely chopped fresh parsley
1/2 tablespoon vegetable oil
Accompaniment: pickled ginger

Directions

  1. Preheat oven to 400°F.
  2. Blend vinaigrette ingredients in a blender until smooth. Season with salt.
  3. Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
  4. Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
  5. Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
  6. Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
  7. Serve fish, parsleyed sides up, with a spoonful of each sauce.

Tags

    Fish Mustard Roast Sauté Wasabi Halibut Summer Sour Cream Parsley Gourmet
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