Pan-Roasted Halibut in Lemongrass-Ginger...Pan-Roasted Halibut in Lemongrass-Ginger Dashi with Charred Bok Choy

A light, nutrient-dense dish featuring silky wild halibut served over a delicate mushroom and lemongrass-infused dashi broth with charred greens.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine 3 cups of cold water, kombu, dried shiitake mushrooms, bruised lemongrass, and sliced ginger. Bring to a bare simmer over medium-low heat for 15 minutes to infuse flavor without boiling. Strain the broth into a clean bowl and stir in tamari and mirin. Keep warm.

2. 02

   Pat the halibut fillets completely dry with paper towels and season both sides lightly with sea salt.

3. 03

   Heat avocado oil in a stainless steel or cast-iron skillet over high heat until shimmering. Carefully lay the halibut fillets in the pan and sear for 3 to 4 minutes until a crisp, golden crust forms. Carefully flip and cook for an additional 2 minutes until just opaque in the center. Remove fish from pan and let rest on a warm plate.

4. 04

   In the same skillet over high heat, place the halved baby bok choy cut-side down for 2 minutes until deeply charred yet crisp-tender.

5. 05

   To assemble, ladle warm lemongrass-ginger dashi into two shallow bowls. Place charred bok choy in the center and rest a roasted halibut fillet on top. Garnish with thin watermelon radish slices and microgreens.