Halibut with Sambal Vinaigrette and Wasabi Cream |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Make vinaigrette: Blend vinaigrette ingredients in a blender until smooth. Season with salt.
3. Make cream: Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
4. Make halibut: 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.
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