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Aqua Blu

 

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734 5th Avenue, San Diego, CA 92101

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Miso Herb Crusted Halibut

Miso Herb Crusted Halibut with Lemongrass Kaffir Lime Leaf Cream Aqua Blu's Miso Herb Crusted Halibut offers a bold fusion of flavors. Coated in miso on one side and Panko bread crumbs on the other, the Halibut is prepared to offer an array of textures, but the recipe doesn't stop there. A side of crisp, fresh vegetables and a decadant Lemongrass Kaffir Lime Leaf Cream adds a dimension of decadence.

 
Serves: 4 Vegetarian: No
Preparation Time: 04:45
 Cuisine: Seafood
Difficulty: Moderate Meal Type: Dinner
Main Ingredient: halibut Dish Type: Main Course
Main Cooking Method: Pan Fry Season/Occasion: Any Occasion

Halibut

Ingredients

  • 1 C. shiro miso
  • 1/4 C. sugar
  • 1/4 C. water
  • 4 6-oz. pieces of halibut
  • 1 bunch(es) basil
  • 1/2 bunch(es) parsley
  • 3 Kaffir lime leaves, vein removed
  • 1 lemongrass stalk
  • 3 C. Panko bread crumbs

Directions

In a bowl combine miso, sugar and water. Mix until smooth in texture. Place the Halibut in a small pan and cover with the miso mixture. Let sit at least four hours. Coarsely cut the basil, parsley, and lime leaves. Finely chop the lemongrass. Combine herbs and puree in a food processor, about 15 seconds. Mix with Panko breadcrumbs in large bowl.

After 4 hours, preheat oven to 350 degrees (F). Heat oil in saute pan or flat iron skillet over medium high heat. Remove halibut from marinade. Dip only the top of each piece of fish in Panko-herb mix and place in oil, Panko side face-down. Brown the Panko-herb side and turn over. Sear bottom for 1-2 minutes. Transfer to baking sheet and finish cooking oven for 4-5 minutes, depending on the thickness.

Serve by placing vegetables (see recipe) on center of each plate. Top vegetables with one piece halibut, Panko side up. Ladle lemongrass kaffir lime leaf cream (see recipe) around halibut.

 

Note

Pair dish with a floral chardonnay or a pinot grigio and enjoy!
 

Vegetables

Ingredients

  • 1 tsp. peanut oil
  • 2 carrots, julienned
  • 1 bell pepper, julienned
  • 1 red onion, sliced
  • 1 1/2 C. sliced shitake mushrooms
  • 1 celery stalk, sliced thin
  • 2 C. sliced Napa cabbage
  • 1 tsp. mirin (sweet cooking wine)
  • 1 tsp. Tiparos fish sauce
  • 1 pinch salt and pepper
  • 1 tsp. butter (optional)

Directions

Heat peanut oil over high heat in a large sauté pan big enough to hold all vegetables without overcrowding. Add vegetables and sauté for 1-3 minutes. Add mirin, fish sauce, salt, pepper, and butter (optional). Stir to incorporate. Remove from heat and serve warm.
 

Lemongrass Kaffir Lime Leaf Cream

Ingredients

  • 1 lemongrass stalk, cleaned and coarsely chopped
  • 3 Kaffir lime leaves, vein removed
  • 1 2” piece of ginger, peeled and sliced lengthwise
  • 2 C. white wine
  • 1 shallot, peeled and chopped
  • 2 C. heavy cream
  • (to taste) salt and pepper

Directions

In a saucepan add lemongrass, lime leaves, ginger, white wine and shallot. Simmer over medium heat until reduced by half. Add cream and reduce by half again. Strain mixture through a wire strainer or cheesecloth, discard solids and keep liquid. Add salt and pepper to taste.