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

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.
Servings: 2

Ingredients

For the Halibut

  • 2 center cut filets of halibut 4-6 oz each
  • salt and pepper
  • 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.
  • 2 TBSP white sesame seeds
  • 1 TBSP black sesame seeds
  • 2 TBSP panko breadcrumbs

For the Potatoes

  • 2 large russet yukon gold, or red potatoes or a combination of types (I like using one russet and one red or gold potato)
  • 1-2 TBSP margarine or butter
  • 1-2 TBSP prepared wasabi or fresh grated wasabi if you can get your hands on some
  • 1/2 cup vegetable broth or milk warmed
  • salt and pepper

For Soy Ginger Glaze

  • 2 TBSP soy sauce
  • 1 TBSP grated ginger
  • 1 TBSP margarine or butter
  • 1 TBSP water

Instructions

  • Preheat oven to 425 degrees.
  • 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.
  • While potatoes are cooking, prep halibut.
  • Combine sesame seeds and panko together on a plate.
  • Season halibut fillets with salt and pepper and spread tops with vegan mayo.
  • Press halibut fillets, top side down, into sesame-panko mixture until well coated.
  • Place fillets on foil or parchment-lined baking sheet and set aside.
  • When potatoes are tender, drain them, return them to the pan and and mash with a fork or pass through a potato ricer.*
  • Combine butter or margarine, wasabi, and broth or milk, allowing wasabi to distribute evenly through broth.
  • Add wasabi and broth mixture to potatoes a little at a time until the desired consistency for the potatoes is achieved.
  • Cover potatoes to keep warm while preparing halibut and glaze.
  • Place halibut fillets in oven and prepare glaze while they are cooking.
  • 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.
  • 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.
  • Remove fish from the oven and serve immediately with glaze and some steamed broccoli.

Notes

* A potato ricer yields the fluffiest texture for the potatoes.

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