Miso Crusted Halibut with Asparagus and Shitake

Roasted veggies and fresh fish so good! This is a quick meal perfect for a crazy weeknight. If you can get Garlic scales they are a great addition to this dish. 

1 bunch of asparagus
1 bunch of garlic scapes
6 oz shitake mushrooms, halved
4 tbsp butter, melted
4 tsp miso
Zest of one orange, then quarter the orange
2 halibut fillets
1/2 c panko breadcrumbs
2 tbsp olive oil

Preheat oven to 350. Line a baking sheet with foil. 

Mix butter, miso and orange zest until smooth. 

Place the asparagus on the baking sheet and halibut on the other end. Season with salt and pepper. Drizzle halibut with miso mixture, then use remaining to toss with the asparagus and garlic scapes. 

Combine the panko and 1 tbsp of olive oil and press into the halibut.

Toss shitakes with 1 tbsp olive oil and season with salt and pepper. Place on the baking sheet. 

Bake for 18 – 20 minutes until the fish is cooked through. 

Serve with a squeeze of orange.

Serves 4.


Halibut and Mashed Beans

This is from the bacleanse, with a few minor tweaks. I have to say it was super tasty!! It looks like a lot of work, but it’s really not, the entire meal took about 30 active minutes. 

Fish & Beans:
½ tsp dried rosemary
Salt and pepper
½ tsp grated orange zest
1 lb halibut
Olive oil
1 garlic clove, finely chopped
1½ tsp dried sage
½ tsp red pepper flakes
2 15-oz. cans cannellini beans, rinsed
½ c homemade veggie stock
1 TBSP fresh lemon juice, plus 1 teaspoon finely grated lemon zest

2 tbspolive oil
8 oz shiitakes, stems removed, sliced
Salt and pepper
2 garlic cloves, finely chopped
2 bunches rainbow chard (about 1 lb.), stems removed, roughly chopped

Preheat oven to  425.

Mix together rosemary, 1 tsp. salt, 1/8 tsp. black pepper, and orange zest. Sprinkle onto fish and let stand at least 10 minutes and up to 30 minutes before cooking. Then bake for 15 – 20 minutes until cooked through.

In a large skillet, heat 2 Tbs. oil over medium heat. Add garlic, sage, and chile and cook until fragrant, about 1 minute. Add beans and season with salt and pepper. Cook, stirring and smashing some of the beans with a spoon or spatula as they cook until slightly thickened, about 4 minutes. Add stock and continue to mash to a thick purée. Turn off heat and stir in lemon juice and zest and 1 Tbsp. oil; season with salt and pepper. Transfer beans to a bowl and cover to keep warm.

For Chard:

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add shiitakes and cook, until brown, about 3 minutes; season with salt and pepper. Add half the chopped garlic and cook, stirring, until fragrant, about 1 minute. Transfer mushrooms to a plate and wipe out skillet.

Heat remaining 1 Tbsp oil in the same skillet over medium-high heat. Stir in remaining garlic and cook until fragrant, about 30 seconds. Add chard greens and 2 Tbsp. water. Cover skillet, reduce heat to medium, and cook until greens are mostly wilted, about 2 minutes. Uncover and cook, tossing, until greens are wilted and tender, about 2 minutes more. Stir in mushrooms and season with salt and pepper.

Serves 4.

Halibut Ceviche


I love ceviche – the lime juice cooks the fish – perfect for summer when it is too hot to cook! This can be served as an appetizer or a main course.

1 lb halibut, cut into 1/2-inch dice
1 1/2 c fresh lime juice
1 medium white onion, 1/2-inch dice
2 medium-large tomatoes, 1/2-inch diced
2 jalapeños, stemmed,finely chopped
1/4 c chopped cilantro
1/4 c orange juice
1 avocado, 1/2 inch dice

Combine halibut, like juice and onion in a glass bowl. Chill for 4 hours. Drain and toss with remaining ingredients and serve with chips.

Serves 8 as an appetizer.

Halibut with Hazelnut Brown Butter & Tarragon


This recipe is from April 2013 Bon Appétit and it’s amazing!! How can you go wrong with fresh fish, fresh herbs, hazelnuts and butter?

1/4 c blanched hazelnuts
1 large bunch fresh tarragon
1 lb halibut fillet
1/4 c white wine
1 tsp olive oil
Salt and pepper
1/4 c unsalted butter
1/8 c fresh lemon juice
Tarragon leaves for garnish

Preheat oven to 350°. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.

Reduce oven temperature to 300°.

Scatter tarragon sprigs on a rimmed baking sheet. Place halibut on top, drizzle wine, olive oil, and season with salt and pepper.

Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.

Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don’t let it burn), about 5 minutes.

Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, 4 – 6 tarragon leave, chopped and season with salt and pepper.

Serve fish with hazelnut brown butter sauce.

Serves 2 – 4.

Five Spice Halibut with Roasted Mushrooms And Two Sauces


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.