An exquisite, nutrient-dense dish featuring perfectly seared wild halibut swimming in an aromatic, antioxidant-rich turmeric and lemongrass dashi, topped with ribboned radish and fresh sea asparagus.
Ingredients
Cooking Instructions
- 01
Prepare the broth base: In a small saucepan, combine 2 cups of filtered cold water, dried kombu, bruised lemongrass, and sliced ginger. Bring slowly to a gentle simmer over medium-low heat just before boiling point. Remove kombu.
- 02
Whisk in the grated fresh turmeric and simmer gently for 8 minutes to infuse flavor and golden color. Strain through a fine-mesh chinois into a clean pot. Whisk in the white miso and yuzu juice off the heat until dissolved. Keep warm, do not boil.
- 03
Pat halibut fillets completely dry with paper towels and season the flesh side with sea salt. Heat 1 tablespoon of olive oil in a non-stick or well-seasoned stainless steel skillet over medium-high heat until shimmering.
- 04
Place fish skin-side down in the pan, pressing gently with a spatula for 10 seconds to prevent curling. Sear for 4 minutes until skin is crisp and golden. Flip delicately and cook for another 2 minutes until just cooked through.
- 05
To assemble: Divide the warm turmeric-yuzu broth evenly between two wide shallow bowls. Center a cooked halibut fillet in each bowl, skin-side up.
- 06
Garnish with shaved watermelon radish and sea asparagus. Drizzle remaining half tablespoon of olive oil around the broth surface for an aromatic finish.
Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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