| Title: | White Miso Halibut Marinated With Shiitake |
| Detail: | HALIBUT:
6 Alaskan Halibut Fillets; (6-oz.)
1 Cup Coconut Milk
1/2 Cup Honey
1/2 Pound White Miso
VEGETABLES:
2 Large Sweet Potatoes; Parboiled, Cooled, and Diced in small pieces
2 Pounds Spinach Cleaned and Stemmed
1 Pound Shittake Mushrooms; Cleaned and Quartered
SAUCE FOR VEGETABLES:
3 Parts Sweet Black Vinegar; (mix 3-to-1)
1 Part Sesame Seed Oil; (mix 3-to-1)
SAUCE FOR FISH:
2 Cups Fresh Carrot Juice
1 Cup Fresh Apple Juice; Green Apple
1/2 Cup Fresh Ginger Juice
2 Ounce of Butter
3 Tablespoons Chopped Chives
Directions:
Halibut:
Marinate the Halibut overnight in a Coconut Mule, Honey, White Miso mixture. Remove the fish from the Marinade and drain the excess Marinade. Pour a little Vegetable Oil in a Teflon pan and set the filet until golden brown on each side. When ready, finish the fillet by placing it in a 350 degree oven and baking for 10 minutes.
Vegetables:
In a hot saute pan, coated with Vegetable Oil, saute the Sweet Potatoes until golden brown. Add the Mushrooms and saute for 2 minutes. Add the Vegetable Sauce to taste and the Spinach. Season to taste, then set it aside and keep warm.
Sauce:
Mix all of the juices together. Reduce the mixture by 3/4 and finish with Butter and Chives.
To serve:
Place the Vegetable Mixture in the center of the plate. Place the fillet on top and pour the sauce around the Vegetables and Fish.
Serves: 6 |
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