Halibut with Sambal Vinaigrette and Wasabi Cream
“At Highland’s Garden Cafe in Denver, Colorado, I had an unusual and delicious lunch entrée of fish with sambal vinaigrette and wasabi cream,” says William Starret, Jr. of Washington, D.C. “I would greatly appreciate it if you could get the recipe for me.”
For sambal vinaigrette:
- 1 1/2 tablespoons rice vinegar (not seasoned)
- 2 teaspoons sambal oelek (Southeast Asian chile sauce)
- 1 1/2 teaspoons Dijon mustard
- 1/3 cup vegetable oil
For wasabi cream:
- 2 teaspoons wasabi (green horseradish) powder
- 3 tablespoons water
- 1/4 cup sour cream
- 4 8 oz Alaskan halibut fillets
- 1/4 cup finely chopped fresh parsley
- 1/2 tablespoon vegetable oil
Accompaniment: pickled ginger
Preheat oven to 400°F.
Make the vinaigrette: Blend vinaigrette ingredients in a blender until smooth. Season with salt.
Make the 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 the skillet in the middle of the oven. Roast until just cooked through, 4 to 5 minutes.
Serve fish, parsleyed sides up, with a spoonful of each sauce.
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