Yuzu~Citrus Marinated Wild Alaskan Halibut

Yuzu~Citrus Marinated Wild Alaskan Halibut~Chef and a Baker
Late March and fresh halibut is in season and plentiful.
This dish is a yuzu~citrus marinated seared halibut filet. It has a wild rice pilaf, butter basted, grilled Napa cabbage and a ginger mango gastrique.
 The yuzu [YOO-zoo] is a Japanese citrus fruit which is about the size of a tangerine and is quite sour. Yuzu is the most popular of all citrus fruits in Japan and is found fresh in Japan throughout the spring months.
Yuzu~Citrus Marinated Wild Alaskan Halibut
 
Prep time
Cook time
Total time
 
This dish is a yuzu~citrus marinated seared halibut filet.It has a wild rice pilaf, butter basted, grilled Napa cabbage and a ginger mango gastrique.
Chef and a Baker:
Recipe type: Main
Cuisine: American
Serves: 2
Ingredients
  • Fresh Halibut filet 5-7 ounces
  • 2 Cups Wild rice
  • 1 Napa Cabbage, cored, quartered and outer layers removed
  • Yuzu Marinade:
  • ½ Cup Yuzu juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons soy sauce
  • Gastrique:
  • 1 cup coarsely chopped mango
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons honey
  • 2 tablespoons orange juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Grand Mariner
Instructions
  1. Roll Halibut in the yuzu marinade, season liberally with salt and pepper and hard sear halibut filet.
  2. Steam cabbage for a few minutes until pliable, brush with brown butter and season with S&P.
  3. Put on grill and get a colorful char.
  4. Make wild rice in rice cooker, when completed mix rice vinegar and scallions into rice.
  5. Make gastrique by combining all ingredients into pot, reduce and intensify flavor, when you've reached your desired flavor, slurry the gastrique until a thick consistency.

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