Hong Kong Style Roasted Halibut with Sautéed Spinach and Baby Bok Choy
Recipe provided by Jacob Hunter, Executive Chef
McCormick & Schmick’s Seafood Restaurant, F Street, Washington, D.C.
Serves 4
4 Halibut Fillets (7-8 oz each)
1 Tbs. Red Chili Flakes
1 Tbs. Minced Garlic
1 Tbs. Minced Ginger
1 Tbs. Minced Cilantro
2 Tbs. Black and White Sesame Seeds (for garnish)
2 Tbs. Sesame Oil
4 Tbs. Sherry Vinegar
2 Tbs. Olive Oil
4 Tbs. Water
To taste Salt
2 lb. Baby Spinach
12 Baby Bok Choy
Heat oven to 400 degrees.
Season halibut on both sides with salt. Place the olive oil in a large roasting pan (non-stick works best) and place fish in pan, presentation side up. Coat fish with sesame oil and sprinkle garlic, ginger, cilantro, and chili flakes over fish. Make sure some of this is sitting in the pan as well so the fish is not completely coated.
Place baby bok choy in the same pan as the fish. Add the water to the pan and place pan in oven. Cook 8- 10 minutes (depending on how you want your fish cooked). When fish is done take out of oven and set aside.
In the meantime, heat separate sauté pan and add a drizzle of oil. Add spinach and sauté until wilted and season with salt and pepper if desired.
Divide cooked spinach evenly between four plates. Place three pieces of bok choy leaning against each pile of spinach. Remove fish from pan and place in front of spinach and bok choy.
Deglaze the roasting pan over medium heat with the sherry vinegar and add sesame seeds. Pour sauce over each piece of fish.
(You can serve rice with this as well if you choose).
