Best Halibut With A Wasabi Pea Crust Recipes

Halibut with Sambal Vinaigrette and Wasabi Cream image

Yield Makes 4 servings

Number Of Ingredients 14

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
For halibut
1 (2-lb) halibut steak (1 1/2 inches thick), skinned, boned, and cut into 4 pieces
1/4 cup finely chopped fresh parsley
1/2 tablespoon vegetable oil
Accompaniment: pickled ginger

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.

Wasabi-Baked Halibut image

Provided by lucid501

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

1 1/2 lbs hake fillets or 1 1/2 lbs cod fish fillets, cut into 4 equal pieces
1/3 cup wasabi mayonnaise
1/3 cup corn flake crumbs

Steps:

Heat oven to 425. Line a rimmed baking sheet with nonstick foil.
Arrange fillet pieces on foil.
Spread top of fish with mayonnaise, then sprinkle with cornflake crumbs.
Bake 15 minutes or until fish is opaque in center and crumbs have begun to brown.

Nutrition Facts : Calories 246.8, Fat 5, SaturatedFat 0.7, Cholesterol 69.8, Sodium 134.3, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 45.6

Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw image

Yield Makes 4 servings

Number Of Ingredients 14

For fish
4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
1/2 teaspoon salt
1 1/2 teaspoons wasabi paste (from a tube)
1/2 cup mayonnaise
1 to 1 1/4 cups panko (Japanese bread crumbs)
For slaw
1/4 cup distilled white vinegar
1 teaspoon sugar
1/2 teaspoon dry mustard
3/4 teaspoon salt
1 seedless cucumber (usually plastic-wrapped)
8 oz shredded red cabbage (4 cups; from a 10-oz package)
Accompaniment: pickled ginger (sushi ginger)

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.