"At Highland's Garden Cafe in Denver, Colorado, I had an unusual and delicious lunch entrée of fish with sambal vinaigrette and wasabi cream," says William Starret, Jr. of Washington, D.C. "I would greatly appreciate it if you could get the recipe for me."
Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
Ingredients
For sambal vinaigrette
For wasabi cream
For halibut
Preparation
Step 1
Preheat oven to 400°F.
Make vinaigrette:
Step 2
Blend vinaigrette ingredients in a blender until smooth. Season with salt.
Make cream:
Step 3
Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
Make halibut:
Step 4
Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
Step 5
Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
Step 6
Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
Step 7
Serve fish, parsleyed sides up, with a spoonful of each sauce.
