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Tuesday, July 16, 2024

CRL Recipes Series: West Coast Halibut with Soy Ginger Butter

This latest recipe comes courtesy of Creo Restaurant's Chef Andrew Plummer.

This recipe comes courtesy of Creo Restaurant Chef Andrew Plummer.

West Coast Halibut with a soy ginger butter



  • 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



  • 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)

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