Japanese-Style Halibut (Valentine's Special)
Local Ocean’s Special
with Pork Belly + Brussels Sprouts
TIME: 20 minutes
SERVING SUGGESTION: 5 oz. halibut per person
Brussels Sprouts + Onion
Fermented Black Bean Paste
Pickled Lotus Root
FROM YOUR PANTRY
1-2 tbsp oil for cooking
Salt + pepper for seasoning
1. Season the halibut on both sides generously with salt and fresh cracked pepper.
2. Cooking the halibut: you can grill or pan-sear. At the restaurant, we grill it.
- To Grill: Drizzle the halibut with a little olive oil on both sides. Add to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the fish when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side. At the restaurant, we serve halibut medium-rare. To cook medium-rare, pull from the grill when the internal temperature is 120 degrees F. Top with herb butter to finish and let rest while you prepare the rest of the dish.
- To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully or if you are not using a nonstick pan. When the oil is shimmering but not smoking, add the halibut portions, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your fish is not browning after 2 minutes, turn your pan heat up a little – color is flavor! At the restaurant, we serve halibut medium-rare. To cook medium-rare, pull from the pan when the internal temperature is 120 degrees F. Top with herb butter to finish and let rest while you prepare the rest of the dish.
3. While the fish is cooking, prepare the other ingredients and sauce:
- Heat a large sauté pan over medium-high heat. (If you are grilling and have a high-heat sauté or stir fry pan, you can do this part over the grill instead of on the stove.) Add a splash of oil and the pork belly pieces to the pan and cook for about two minutes until they start to brown.
- Add the herb paste, Brussels sprouts, and onions, then sauté, tossing occasionally, for about 2 minutes. You want the onions to begin to brown but still have a little crunch.
- Add the fermented black bean paste and pork tare and mix together. Bring to a boil and cook for and additional minute.
- Deglaze with the vegetable stock, bring back to a boil and cook for 2 minutes to reduce.
- Add the Swiss chard to the pan and turn off the heat. Toss together, then let sit about 1 minute until the greens are just starting to wilt.
4. To plate: Divide the pork belly and veggies equally among dinner plates. Top with cooked halibut. Pour remaining sauce over the fish and garnish with green onions and slices of pickled lotus root. Enjoy!