Fisherman in Alaska sort the catch of the day.

Halibut Facts

• Halibut is a popular table fish because it is low in fat and it does not taste fishy. It easily takes on the flavor of herbs and sauces.
  
• Frozen halibut can be substituted for fresh halibut. Freezing does not harm its flavor or texture.
  
• Halibut is considered a lean fish with less than 3 percent fat. 3 ounces of grilled halibut contains 115 calories.

Halibut

Ingredients:

Serves 4

1 Tbs. kosher salt
2 Tbs. coarsely ground black pepper
4 very fresh Halibut fillets, skin on, about 6 ounces each
2 Tbs. grapeseed oil
salt and pepper to taste

Directions:

1. Combine the salt and pepper on a plate large enough to accommodate the fillets.
   
2. Coat both sides of fillets in salt and pepper mixture.
   
3. Heat a large skillet over high heat.
   
4. Add the oil and swirl to coat the pan.
   
5. When the oil shimmers, add the halibut and sear, 4-6 minutes per side, until brown.

Sauce

Ingredients:

2 Tbs. grapeseed oil
1 Tbs. minced garlic
1 Tbs. minced fresh ginger
1 Tbs. chopped lemongrass
4 Tbs. diced shallots
1 cup Jerusalem artichokes, washed and sliced 1/8-inch thick
4 Tbs. ponzu (can substitute fresh lemon juice)
2 cups chicken stock
2 Tbs. butter
salt and pepper to taste

Directions:

1. Heat a medium skillet over medium heat.
   
2. Add the oil and swirl to coat the pan.
   
3. When the oil shimmers, add the garlic, ginger, lemongrass, and shallots and sauté, stirring, until soft, about 3 minutes.
   
4. Add the ponzu and reduce by 50 percent.
   
5. Add the chicken stock and reduce again by 25 percent.
   
6. Blend mixture in blender and return to pan.
   
7. Add artichokes and cook until soft in the middle, about 10 minutes.
   
8. Mix, whisk in the butter, mix again, and season with salt and pepper to taste.

Rice Pilaf

Ingredients:

2 Tbs. canola oil
1 Tbs. lemon zest
1 medium onion, diced
1 Tbs. minced fresh ginger
2 cups jasmine or basmati rice
1/2-cup white wine
3 cups chicken stock
2 Tbs. parsley, chopped

Directions:

1. Heat a large skillet over high heat.
   
2. Add the oil and swirl to coat the pan.
   
3. When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes.
   
4. Add the rice and cook, stirring until the rice is opaque, about 5 minutes.
   
5. Add the wine and reduce by 80 percent.
   
6. Add the chicken stock; cover the rice with foil and place over the lowest heat for 25-30 minutes.
   
7. Fluff the rice with a fork and sprinkle with parsley.

Garnish

Ingredients:

1 tomato, diced
2 Tbs. chopped chives

Salad

Ingredients:

4 cups arugula, washed and picked
juice of 1 lemon
2 Tbs. ponzu
1 shallot, minced
1 cup grapeseed oil
salt and pepper

Directions:

1. In a medium bowl, whisk together the lemon juice, ponzu, shallot and grapeseed oil.
   
2. Toss the vinaigrette with the arugula.
   
3. Season to taste with the salt and pepper.

Plating: Place a ring mold on each plate and fill with the rice. Remove the ring and place an even amount of the salad on top of each rice mold. Lay a filet on top of the salad and drizzle the sauce on the plate. Sprinkle the tomatoes and chives on top of the sauce.

Beverage: 1999 Panter Creek, "Melon" Muscadet, Willamette Valley, Oregon

Copyright 2001, Ming Tsai, All Rights Reserved