Sesame Crusted Halibut with Ginger Broth
Recipe provided by George Snyder, Executive Chef
McCormick & Schmick's Seafood Restaurant, Minneapolis, Minnesota
Yield: 1 serving
1 (7 oz.) halibut filet
1 Tbs. black sesame seeds
4 oz. soba noodles, cooked al dente
½ oz. shitake mushrooms
1 tsp. chopped scallions
1 oz. fresh spinach
3 oz. ginger broth (recipe below)
1 drizzle Sriracha thai chili hot sauce
Roll the halibut filet in the sesame seeds. Sear fish in an oven safe sauté pan over medium heat, approximately 2 minutes per side. Place sauté pan in 350 degree oven and bake for an additional 6-10 minutes or until cooked to medium.
In a separate pan, sauté the spinach and shitake mushrooms. Add the soba noodles and sauté until warmed through.
Place spinach, mushrooms and soba noodles in center of large bowl. Place the halibut filet on top and pour ginger broth over fish. Garnish with scallions and a drizzle of Sriracha.
Ginger Broth
3 c. chicken stock
½ Tbs. fish sauce
4 tsp. fresh ginger, julienned
½ leek, julienned
2 limes, juiced
In a sauce pan, sauté the ginger and leek over medium heat until translucent. Add the chicken stock, fish sauce and lime juice and bring to a boil. Reduce the heat and keep warm until ready to serve. This will make more ginger broth than is needed for one serving.
