This light yet vibrant halibut dish celebrates the height of summer on the Monterey Bay. Fresh halibut is quickly seared and oven-finished, then paired with two complementary sauces — a spicy sambal vinaigrette for a lively kick and a cool, tangy wasabi cream for balance. Served on a bed of tender watercress or mâche and finished with a sprinkle of toasted black sesame seeds, this elegant entrée pairs beautifully with steamed bok choy and rice or couscous.
INGREDIENTS:
For Sambal Vinaigrette
2 tablespoons rice vinegar (not seasoned)
3 teaspoons sambal oelek (Southeast Asian chile sauce)
1 teaspoon Dijon mustard
1/3 cup vegetable oil
1 drop sesame oil or chili oil
Pinch of sugar
Salt, to taste
For Wasabi Cream
2 teaspoons wasabi (green horseradish) powder
3 tablespoons water
1/4 cup sour cream
Salt, to taste
For Halibut
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
Salt and freshly ground black pepper
To Serve
Watercress or mâche greens
Toasted black sesame seeds (optional)
Pickled ginger, for garnish
METHOD:
Make vinaigrette:
In a blender or small food processor, combine rice vinegar, sambal oelek, Dijon mustard, vegetable oil, sesame oil, and a pinch of sugar. Blend until smooth and emulsified. Season to taste with salt. Set aside.
Make wasabi cream:
In a small bowl, whisk together the wasabi powder and water until smooth. Stir in the sour cream and season lightly with salt. Chill until ready to serve.
Cook the halibut:
Preheat oven to 400°F.
Pat halibut pieces dry and season both sides with salt and pepper. Sprinkle one side with chopped parsley, pressing lightly to help it adhere.
Heat a well-seasoned cast-iron skillet over medium-high heat until very hot. Add the oil, then place the halibut in the pan, parsley side up. Sear for about 1–2 minutes, until the undersides are golden brown.
Carefully flip the fillets and transfer the skillet to the oven. Roast for 4–5 minutes, or until the fish is just opaque and flakes easily with a fork.
To serve:
Arrange a small bed of watercress or mâche on each plate. Place a piece of halibut on top and drizzle with sambal vinaigrette. Add a small spoonful of wasabi cream alongside and garnish with toasted black sesame seeds and pickled ginger.
