Halibut with ishikura sauce and black sesame seeds

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.

Serves 2.
Chef name
Monica Castillo


  • 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


  • 1/2 clamshell of Willo Ishikura
  • 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
  1. 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.
  2. 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.
  3. 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.

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