This recipe comes courtesy of Creo Restaurant Chef Andrew Plummer.
West Coast Halibut with a soy ginger butter
Ingredients
Halibut
- 4-7 oz halibut fillets
- 1 cup ground wasabi peas
- 2 tablespoons Olive oil
- Salt and pepper to taste
Soy Ginger butter
- 1 tbs. chopped fresh ginger
- 1 tbs. honey
- 2 tbs. demi glace
- 1/4 tsp. sesame oil
- 1/2 tsp. chopped fresh garlic
- 2 tbs. soy sauce
- 1/3 cup butter
- 1 Thai chili pepper (optional)
Roasted Corn Salad
- 10 oz. of French green beans (blanched and chilled)
- 1/2 cup- sliced grape tomatoes
- 1 cup roasted corn (3-4 ears)
- 1 diced avocado
- 1/8 cup chopped scallions
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove minced garlic
- 1/2 tablespoon chopped cilantro
- Salt and pepper to taste
Directions
Halibut
- Grind wasabi peas in food processor.
- Place halibut in ground wasabi pea mixture, skin side up, and lightly press to coat the one side.
- In a large non-stick saute pan heat olive oil.
- Place fish, wasabi side down, and lightly brown.
- Turn fish after browning one side and finish cooking in a 350 degree oven 5 to 10 minutes depending on the thickness of the fish.
Soy Ginger butter
- Place all ingredients except butter in a sauce pan and heat to a boil.
- Remove from heat and whisk in butter.
- Add chopped Thai chili pepper as an option.
Roasted Corn Salad
- Combine all ingredients in large mixing bowl and allow to reach room temperature.
- Serve on crispy fried Tiger whiskers noodles as a base for the fish. (Asian wheat noodle)
