Pan Seared Halibut with Grilled Shiitake Mushrooms and a Carrot-Miso Purée

Recipe Information

Ingredients

• 8 oz halibut (cut in half)
• 3 tbsp olive oil
• 1 tsp salt
• tsp black pepper
• 3 cup carrots (peeled and cut into medium dice)
• tbsp white miso paste
• 1 tsp yuzu
• cup whole butter
• 20 shiitake mushrooms (stems removed)
• 1 tbsp minced garlic
• Micro-greens & edible flowers, to garnish (optional)

Directions

1. For the carrot-miso purée, boil the carrots until soft, drain and place in a blender with butter, miso, yuzu and a pinch of salt. Purée until smooth and creamy.

2. In a bowl, add the minced garlic, shiitake mushrooms, 2 tbsp olive oil and a pinch of salt and pepper. Mix to combine well.

3. Heat your grill to high and grill the shiitakes on both sides so that you are left with gentle grill marks on the mushrooms. Remove from heat and let rest.

4. Heat your oven to 450.

5. In an oven safe pan, add the remaining 1tbsp of oil and gently place both pieces of halibut on the pan, letting them cook for 2-3 minutes on high heat. Flip the halibut over and place the whole pan in the oven for an additional 2 minutes.

6. To plate, place the carrot-miso purée on the bottom of each plate, add the halibut and then top with the grilled mushrooms. Garnish with micro-greens and edible flowers if desired. Enjoy!