”Prepare to be amazed by the harmonious blend of flavors and textures! With crispy halibut, zesty arugula, and the optional corn and poblano sauce, this dish is a burst of deliciousness. So, dive in, savor every bite, and relish this culinary masterpiece. Enjoy!” — Chef DJ Zack, H & H Fresh Fish Company
Arugula Fennel Salad
INGREDIENTS:
1 small fennel bulb, thinly sliced
4 oz. baby arugula
Extra virgin olive oil
Juice of 1 Meyer lemon
Fresh cracked black pepper
Optional: Sliced avocado
METHOD:
Mix fennel and baby arugula in a bowl.
Drizzle with olive oil and Meyer lemon juice.
Add a touch of cracked black pepper.
Fancy an upgrade? Top it with creamy avocado slices.
Crispy California Halibut
INGREDIENTS:
2 pieces of 6 oz. California Halibut
1/3 cup mochiko rice flour
1 tablespoon butter
1 teaspoon olive oil
2 tablespoons mirin
2-3 garlic cloves, minced
2-3 sprigs of fresh thyme
METHOD:
Coat halibut with mochiko rice flour.
Heat butter and olive oil in a skillet.
Cook halibut, adding mirin, minced garlic, and thyme halfway.
Cook until the fish flakes easily.
TO ASSEMBLE THE DISH:
Lay halibut on the arugula fennel salad. The warmth wilts the greens, creating a delicious combo. Finish with the Corn and Poblano White Sauce, if using.
OPTIONAL:
Corn and Poblano White Sauce
INGREDIENTS:
1 shallot, minced
3 cloves garlic, minced
Fresh thyme (several sprigs)
1 small poblano chile, seeded and chopped
1 cup fresh corn kernels
4 tablespoons butter
2 1/2 tablespoons mochiko flour
1 1/2 cups milk
Salt and pepper
METHOD:
Sauté shallot, garlic, thyme, poblano, and corn kernels in melted butter.
Add mochiko flour, then stir in milk gradually. Cook, stirring, until sauce thickens.
Season with salt and pepper.
Spoon sauce over the top of the halibut.
SOURCE: Recipe courtesy of Chef DJ Zack from H & H Fresh Fish Company.
