Recipes
PAN-SEARED HALIBUT with MISO and BEET PUREE
I bet my career on the notion that you can eat like a king without the meal being unhealthy. I’d the say the gambit worked out, wouldn’t you? So, call this recipe Exhibit Number 8,437 that I was right. When you cook it juuust so (you should be dropping this fish into a VERY hot pan) pan-seared halibut has a decadent crust and tender inside that’s so satisfying, I’ve never served it and seen any leftovers. And it’s not just the halibut; the miso and beet puree has everyone—including me—forgetting all their manners and licking the plate!
Recipe
SERVES 4 - Cut or double recipe
FOR THE MISO and BEET PUREE
Ingredients
Steps
1) In a saucepan add butter and onions and allow to sweat.
2) Next add beets and miso and allow to cook for another 3 minutes.
3) Then add chicken stock and heavy cream.
4) Allow to simmer for approximately 10 minutes.
5) Add mixture to the blender and puree until smooth.
6) Season with salt and pepper and set aside.
FOR THE HALIBUT
Plating
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