Sesame Crusted Halibut with Wasabi Mashed Potatoes and Soy Ginger Glaze

This is an easy and healthy meal suitable for entertaining.  For a weeknight meal, and to lower the calorie count, you can omit the potatoes.  However, they make a stand-out dish and take this meal to the next level.  Great for serving to guests or a nice Friday or Saturday night dinner at home.

 

Sesame Halibut

Sesame Crusted Halibut with Wasabi Mashed Potatoes and Soy Ginger Glaze
Serves 2
A delicious and healthy meal suitable for entertaining at any time of year. This recipe can be easily doubled or tripled for a larger group.
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For the Halibut
  1. 2 center cut filets of halibut, 4-6 oz each
  2. salt and pepper
  3. 1 1/2 TBSP vegan mayo (I like Wildwood's garlic aioli. If you can't find this product, you can add a clove of pressed or finely minced garlic to your plain mayo to give it some flavor.)
  4. 2 TBSP white sesame seeds
  5. 1 TBSP black sesame seeds
  6. 2 TBSP panko breadcrumbs
For the Potatoes
  1. 2 large russet, yukon gold, or red potatoes or a combination of types (I like using one russet and one red or gold potato)
  2. 1-2 TBSP margarine or butter
  3. 1-2 TBSP prepared wasabi (or fresh grated wasabi if you can get your hands on some)
  4. 1/2 cup vegetable broth or milk, warmed
  5. salt and pepper
For Soy Ginger Glaze
  1. 2 TBSP soy sauce
  2. 1 TBSP grated ginger
  3. 1 TBSP margarine or butter
  4. 1 TBSP water
Instructions
  1. Preheat oven to 425 degrees.
  2. Peel and coarsely chop potatoes, place in a small saucepan and cover with water. Place pot on medium high heat and bring to a boil. Cook until potatoes are easily pierced with a knife, ~15 minutes.
  3. While potatoes are cooking, prep halibut.
  4. Combine sesame seeds and panko together on a plate.
  5. Season halibut fillets with salt and pepper and spread tops with vegan mayo.
  6. Press halibut fillets, top side down, into sesame-panko mixture until well coated.
  7. Place fillets on foil or parchment-lined baking sheet and set aside.
  8. When potatoes are tender, drain them, return them to the pan and and mash with a fork or pass through a potato ricer.*
  9. Combine butter or margarine, wasabi, and broth or milk, allowing wasabi to distribute evenly through broth.
  10. Add wasabi and broth mixture to potatoes a little at a time until the desired consistency for the potatoes is achieved.
  11. Cover potatoes to keep warm while preparing halibut and glaze.
  12. Place halibut fillets in oven and prepare glaze while they are cooking.
  13. Combine all ingredients for glaze in a small saucepan and bring to a boil over medium high heat. Reduce heat to low and allow mixture to thicken.
  14. After ~8 minutes, check halibut for doneness. It should easily flake apart at the center and the juices and sides of the fish should be opaque white.
  15. Remove fish from the oven and serve immediately with glaze and some steamed broccoli.
Notes
  1. * A potato ricer yields the fluffiest texture for the potatoes.
NomAppetit.com http://www.nomappetit.com/

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