The Catch: California Halibut
So often we see delicious white, flaky, fish adulterated with batters, covered in sauces, toppings, and spices… This recipe for Halibut showcases the delicious taste profile of a fish that truly does not need much in the way of added flavor. Halibut is known to be one of the most appreciated and sought after species out there, with it being a favorite on restaurant menus worldwide where available. This Asian recipe emphasizes the taste of the fish and simplicity over complexity and
- Location: San Diego
- Method: Reverse Dropper Loop
- Process: Slow drifts with live sardine over sand bottom.
- Serving Size: 4
- Cook Time: ~15 mins
To learn how to effectively drift fish for California Halibut read our article here.
Ingredients and Preparation
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 3 oz dry sherry
- 2 tbsp sugar
- 4 6oz Halibut fillets
- Fresno Chilis
- Green Onion
- Honey Roasted Peanuts
- Grated Ginger Root
- Olive Oil
- Sesame Oil
- Combine and mix soy sauce, sherry, and sugar in sauce pan and bring to a simmer. Cover and keep warm.
- Grate ginger.
- Dice peanuts, fresno chiles, green onion, and honey roaster peanuts.
- Bring water in pot to a boil. Place Halibut on steaming rack and sprinkle grated ginger over fillet. Cover and steam for 5-8 mins.
- Heat sesame and olive oil in a pan and sautee spinach until slightly wilted.
- Place bed of spinach in bowl.
- When fish is opaque and starting to flake remove from steaming rack and place on bed of spinach.
- Garnish Halibut with fresno chiles, green onions and peanuts.
- Ladle soy-sherry broth over fish and spinach.
- Serve and enjoy!