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.

Chef name
Monica Castillo

Tags:

LIGHT & HEALTHY, SEAFOOD LOVERS

INGREDIENTS

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

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

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.

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