Friday, July 29, 2011

Roasted Halibut with Soy-Lemon Butter Emulsion

This is one of my favorite ways to prepare Halibut, but you can use any other meaty fish such as salmon or seabass. I prefer a little more soy sauce, but it is a matter of preference. I also like to braise baby bok choy with this dish, but you can use any vegetable you wish.

1 6-8 oz Halibut fillet
1/4 cup chicken broth or stock (homemade or store bought)
1 tsp low-sodium soy sauce (or to taste)
1 pat of cold butter
5 oz baby spinach
1 large Shitake mushroom
Grapeseed oil
Black pepper

For Fish:

Preheat oven to 450 degrees. Season fish with freshly-ground pepper (no salt, as you will get your salt from the sauce). In a small saute pan, use 1 tbsp of grapeseed oil and heat over medium-high heat. When the pan is hot, add seasoned piece of fish -- you should hear it sizzle. Sear for 1-2 minutes.

Turn the fish over with tongs (fish should release from pan easily if seared properly. If it doesn't, wait a few seconds and try to turn then). Sear other side 1-2 minutes, then put pan in oven for approximately 8-10 minutes. Do not overcook because the Halibut will be dry.

For Spinach and Mushrooms:

Steam or saute spinach in one tbsp of grapeseed oil until wilted, then place in the center of a shallow bowl. Keep warm. Steam or saute mushroom the same way as the spinach. When fish is done, place it on top of the spinach, remembering to keep warm. Slice Shitake mushroom on the bias and arrange over fish.


Using same saute pan that you used for the fish (use pot holders as the pan handle will be hot), add chicken broth, soy sauce, and a squeeze of lemon. Bring to boil and reduce to simmer. This takes only a few minutes.

To finish sauce, add 1 pat of cold butter and whisk until incorporated. Carefully pour sauce over fish and serve immediately.

No comments:

Post a Comment