Chef Eric Ripert cleverly uses miso to deepen the flavor of the warm citrus-and-ginger vinaigrette that he drizzles over halibut.
Slideshows: More Halibut Recipes
1 1/2 cups fresh orange juice
1 1/2 teaspoons red miso
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons minced shallot
1/2 teaspoon togarashi (Japanese spice blend; see Note)
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground pepper
2 tablespoons softened unsalted butter, plus more for greasing
Four 6-ounce skinless halibut fillets, about 3/4 inch thick
1 medium fennel bulb—halved lengthwise, cored and thinly shaved on a
12 cherry tomatoes, halved
How to Make It
Preheat the oven to 400°. In a medium saucepan, bring the orange juice to a boil. Simmer over moderate heat, stirring, until reduced to 3/4 cup, 8 minutes. Whisk in the miso, lime juice, ginger, shallot and togarashi. Cook for 1 minute, then remove from the heat; gradually whisk in 1/4 cup of the olive oil. Season the sauce with salt and pepper and keep warm over very low heat.
Butter a large ceramic baking dish. Season the halibut fillets with salt and pepper and arrange them in the dish. Gently rub the fish with the 2 tablespoons of softened butter. Add 1/4 cup of water to the dish and bake for 8 to 10 minutes, until the fish is just cooked through.
Meanwhile, in a medium bowl, toss the fennel and tomatoes with the remaining 1 tablespoon of olive oil. Season the salad with salt and pepper.
Transfer the fish to plates and mound the fennel salad alongside. Drizzle the fish with the warm orange-miso sauce and serve.
Togarashi is available in the Asian section of many supermarkets and at Japanese markets, or online at amazon.com.
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