Halibut with Chili Garlic Vinaigrette and Wasabi Cream
Halibut is a firm fish with a mild taste, and can stand up with Chili Garlic Sauce, Sriracha and Wasabi. Chili Garlic provides the fiery, roughly chopped spice while Sriracha is the smooth counter part. Use either or if you only have one in the kitchen; they are often used interchangeably.
Halibut with Chili Garlic Vinaigrette and Wasabi Cream
Usually, we think of fish during the summer months, but the bold flavors of the Vinaigrette and Wasabi Cream warm us on even the coldest of days. Reduce or increase the heat in the sauces to suit your preferences.
Ingredients
1 – 1.5 lb. (454 – 681 gr) halibut fillet or steaks
Vinaigrette
- Whisk:
- 1 ½ TBSP rice vinegar not seasoned
- 1 tsp. (7 gr) chili garlic sauce
- 2 tsp. (12 gr) Sriracha
- 1 ½ tsp. (8 gr) Dijon mustard
- 1/3 cup vegetable oil
Wasabi Cream
- Whisk together
- 1 tsp. (6 gr) Wasabi Paste
- 2 TBSP (29 gr) sour cream
- Fresh parsley chopped and/or pickled ginger to garnish.
Instructions
- Pat dry halibut steaks or fillet. Sprinkle lightly with salt, and pepper.
- Whisk Chili Garlic Vinaigrette and set aside on counter.
- Whisk Wasabi Cream, cover and refrigerate until using.
- Pre heat oven or grill to 425. Heat a cast iron skillet to high heat.
- Add olive oil to the hot cast iron skillet and sear for 1 minute per side.
- Place skillet in the oven for 3 minutes, or until fish is cooked through. Remove from the oven and let rest 2 – 3 minutes in the skillet before serving. (If using asparagus, add to the skillet when the halibut goes into the oven).
- Garnish with parsley and pickled ginger if desired.
- We serve this dish with Basmati Rice and a vegetable of choice.
- Place a piece of halibut on rice and drizzle a little of the Chili Garlic Vinaigrette over top. Then place a teaspoon of Wasabi Cream on each piece of fish. Serve remaining sauces on the side.
Notes
We love a Chardonnay with this dish; and we prefer Old World Chardonnay’s. It truly pairs the best with the halibut and sauces. If you must have a red, then we would recommend a medium to bold bodied red.
We’ve paired:
• Novellum Chardonnay
• Castello Romitorio Romitoro Toscana, 2019: 94 points Wine Spectator