Tuesday, August 14, 2012


This dish is so simple that I thought it was boring until I received several positive comments from members of a food group that I belong to, so I looked at my notes and put it all together on one page (sort of).  Actually, it is three recipes:  Soy Glazed Halibut; Garlic Spinach; and Wasabi Mashed Potatoes, which I wrote about in the past.  http://www.cece-corner.blogspot.com/2010/09/wasabi-mashed-potatoes.html

Whenever I visit my local fish monger, I could always find a good quality protein.  There is the fresh salmon, or sometimes beautiful swordfish, sea bass, or halibut.  And, of course, there is always shrimp of all sizes. The owner gets his products from the Fulton Fish Market which I am anxious to visit one day.  The hours are 1:00 a.m. until 7:00 a.m. so some serious planning is necessary for this jaunt!  Hopefully, soon.

Last week, I bought a beautiful glistening piece of halibut which was perfect for a weeknight meal, or any night meal. I marinated the fish in a combination of low sodium soy sauce, honey, mirin, and sesame oil and baked it for eight minutes at 400 degrees.  I served it on a bed of fresh spinach from the farmer's market, sautéed in garlic and olive oil, atop wasabi mashed potatoes.   

Soy Glazed Halibut
12 oz. halibut (my fish portions are typically 6 oz. per person)
2 Tablespoons low sodium soy sauce
2 Tablespoons Mirin
1 Tablespoon honey
1/2 Tablespoon sesame oil
Black sesame seeds (for garnish)
White sesame seeds (for garnish)

Mix all ingredients (except seeds) into a bowl and cover fish, flesh side down.  Let fish marinate for about 1 hour in the fridge.  Remove fish from fridge and allow it to return to room temperature.  Place fish in oven (skin side up) and bake for 8 minutes at 400 degrees.  Remove fish from oven and let it rest for about 3 minutes.  Peel off skin. 

Spinach Sautéed in Garlic and Olive Oil
Bunch of fresh spinach, cleaned and stems removed (about 10 cups)
1/2 cup garlic cloves, sliced
1/3 cup olive oil
Heat olive oil in pan until warm.  Add garlic cloves and sauté until slightly soft.  Add spinach and stir until wilted.  Remove from pan.  Keep warm.

Wasabi Mashed Potatoes
2 pounds baking potatoes (russets), peeled and cut into 2 inch dice
½ cup milk – warmed
4 ounces butter, cut into pieces
1 - 1/2 Tablespoons of wasabi paste -- or more or less, depends on the amount of desired heat.
Pink sea salt, to taste

Cook the potatoes in salted, boiling water until done. Pass through a food mill or ricer. Whisk in warmed milk and butter.  Stir in wasabi paste (or fresh wasabi root) until well incorporated.  Season with salt.  Keep warm.

To Plate
Place about 1 cup of wasabi mashed potatoes on a plate.  Layer the sautéed spinach on top of the potatoes.  Place halibut on top.  Drizzle glaze from roasting pan on the fish.  Add sesame seeds for garnish.

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