About the recipe
Halibut is such a gorgeous fish! I love the mild, delicate flavor and firm texture and how well it handles different seasonings. Here I chose to let the fish shine, simply dressing it with an Ishikura sauce and Joi Choi.
Ishikura has a similar taste to a spring onion, making this dressing great for salads as well. This is also a delicious alternative for a holiday dish for the pescatarians in your life.
- 6 oz fresh halibut
- 1 clamshell Willo joi choi brassica
- 1 clamshell Willo onion microgreens
- 2 tbsp black sesame seeds
- ½ cup Ishikura sauce
- 3 limes for garnishing
- Extra virgin olive oil
- Flaky sea salt and fresh pepper to taste
Ingredients for the Ishikura sauce
- ½ cup Ishikura onions, chopped
- ½ cup olive oil
- ⅓ cup lemon juice
- 1 tbsp honey
- 1 tsp coriander
- ½ tsp salt, or to taste
- ¼ tsp pepper, or to taste
Onion Microgreens Joi Choi Brassica
- Preheat broiler to high. Place halibut on a rimmed baking pan; rub all over with olive oil, salt and pepper; broil until fish turns opaque in the center, about 10 to 12 minutes. Keep a close watch to not overcook the fish.
- While the fish is cooking, make the Ishikura sauce. In a blender or food processor, blend the Ishikura, olive oil, lemon juice, honey, coriander, salt and pepper until smooth and well combined. Taste and adjust seasonings if necessary. Transfer to a squeeze bottle.
- Once cooked, remove fish from the oven. Prepare a plate with a bed of Joi Choi Brassica and place the fish on top. Garnish with onion microgreens, sprinkle with black sesame seeds and drizzle with Ishikura sauce to taste. Garnish with a slice of lime.