This weeks fresh caught fish, a thick piece of meaty halibut from the Pacific Ocean – thanks fishmonger @ the Hayward Farmers Market!!
This dish was inspired by a recipe I found on Epicurious. I added the five spice rub to fish to add a little extra kick, roasted some oyster mushrooms, and served it on a bed of baby greens. Healthy and very flavorful!! Also, it comes together in about 30 minutes so a great weeknight meal.
For the mushrooms:
1/2 lb of oyster mushrooms, cleaned
1 tsp olive oil
Preheat oven to 425.
Toss mushrooms with olive oil and roast for 30 minutes, stirring occasionally.
For vinaigrette:
1 1/2 TBSP rice vinegar
2 tsp Asian chile sauce
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Combine in a blender or food processor and set aside.
For wasabi cream:
2 tsp wasabi powder
3 TBSP water
1/4 c sour cream
For halibut
1 halibut steak (1 1/2 inches thick), skinned, boned, and cut into 4 pieces
Five Spice powder
Salt and pepper
Salt and pepper fish and rub with Five spice.
Heat a cast iron skillet over high heat, cook fish about 2 minutes on each side and put in the oven to roast for 5 minutes.
To plate:
Toss salad greens with vinaigrette. Place fish on greens and drizzle with a little more vinaigrette. Serve mushrooms and wasabi cream on side.
Serves 4.
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