Maine halibut with three sauces!
This recipe by Chef Anna Miller of Schooner Ladona is featured in Catch: A Maine Seafood cookbook from the Maine Coast Fishermen’s Association.
Ingredients:
4.5 lbs halibut fillets
1 recipe each of ginger scallion sauce, black bean vinaigrette, and miso butterscotch sauces (see below)
1 recipe pickled vegetables (see below)
cilantro
Rice for serving
For the veggies:
1/4 cup white sugar
1/4 cup white vinegar
1/2 cup water
1/2 cup julienned carrots
1/2 cup julienned daikon or watermelon radish
Bring sugar, vinegar and water to a boil. pour over julienned vegetables in a heat proof bowl and allow to sit for 30 minutes, drain and set aside.
Preheat oven to 375
For the fish:
Place fish on parchment paper or silicone baking mat. Lightly sprinkle with salt and pepper. Bake for approximately 20 minutes, or until done. Place each serving of fish on serving plat and drizzle with sauces. Serve with rice and sprinkle with cilantro.
Ginger scallion sauce (makes 1 cup):
1 cup sliced scallions
1/4 cup minced fresh ginger
2 Tbsp vegetable oil
Splash each of soy sauce and sherry vinegar
Mix all together in a small bowl. Set aside
Black bean vinaigrette (makes 1/2 cup):
1/4 cup sherry vinegar
1/4 cup vegetable oil
1 Tbsp sambal oelek
1 Tbsp black bean garlic suace
mix all together in a small bowl and set aside.
Miso Butterscotch sauce (makes 1 cup):
1/2 cup heavy cream
3 Tbsp butter
2 Tbsp yellow miso
1/2 cup brown sugar
Heat heavy cream and butter in a small saucepan over medium heat until butter melts. Whisk in miso and sugar. Continue whisking over medium heat until smooth. Let simmer while whisking occasionally until mixture is slightly thickened and shiny, set aside.
Category: Food and Recipes
Tags: Schooner Ladona
