Halibut With A Wasabi Pea Crust Food

HALIBUT WITH A WASABI PEA CRUST

Steps:

• Preheat oven to 400F. Cut halibut into 6 equal pieces. Mix the mayonnaise and the sweet chili sauce together in small bowl. Put the halibut pieces, evenly spaced, onto a baking sheet lined with parchment paper. Spread mayonnaise mixture evenly on the top of each piece of halibut. Press the chopped wasabi peas firmly into the mayonnaise and sweet chili coating on the halibut. Bake in 400 F oven for about 15 to 20 minutes until halibut starts to flake and peas start to brown slightly. Serve right away.

CRUNCHY WASABI-CRUSTED FISH WITH RED-CABBAGE SLAW

Steps:

• Prepare fish:
• Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.
• Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
• Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
• Make slaw while fish bakes:
• Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.

HALIBUT WITH SAMBAL VINAIGRETTE AND WASABI CREAM

Steps:

• Preheat oven to 400°F.
• Make vinaigrette:
• Blend vinaigrette ingredients in a blender until smooth. Season with salt.
• Make cream:
• Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
• Make halibut:
• Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
• Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
• Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
• Serve fish, parsleyed sides up, with a spoonful of each sauce.

PARMESAN CRUSTED BAKED HALIBUT

Steps:

• Heat oven to 475° and brush a baking sheet with oil. In a small bowl, lightly beat egg and milk together. In a separate bowl, stir together parmesan cheese, flour, paprika, pepper and salt. Dip fish fillets in egg wash, and then dredge in flour mixture. Lay fish fillets in a single layer on prepared baking sheet. Top with dabs of butter and bake for 8-10 minutes, or until crispy and baked through.

TUNA CRUSTED W/WASABI PEAS

Steps:

• Cut each steak in half. Wash and dry them well and wrap in plastic wrap tightly. Place in freezer for about 45 minutes.
• Mix the egg and milk together.
• Crush the peas with a mortar and pestle until they have the consistency of coarse salt. (I used a rolling pen and rolled it over the peas in a plastic bag.).
• Unwrap each piece of tuna. Coat it in the flour, then dip in egg/milk mixture, then roll in the crushed peas. Place on a plate and allow to rest for 10 minutes.
• Preheat a heavy cast iron frying pan on low heat. After the 10 minute resting period of the tuna, add 3 tablespoons of oil and turn the pan to high heat. Allow to heat about a minute then add the tuna.
• With heat on high, saute tuna 1 minute on each side, including the sides.
• Serve immediately.