Ingredients
Halibut:
2 x 5oz (150 gram) Skipper Otto halibut fillet portions (skin off)
20+ shiitake mushrooms – sliced in half
12+ asparagus spears
1 Tbsp vegetable oil
salt and pepper – to taste
Pea shoots or parsley – for garnish
Beurre Blanc:
1/2 cup unsalted butter – cold and cut into 1/2 inch cubes
1/4 cup dry white wine – (eg: sauvignon blanc)
2 Tbsp white wine vinegar – or substitute lemon juice
1 Tbsp white miso paste
1 shallot finely chopped
Directions
1
Preheat your BBQ for 2 zone cooking. Heat on one side and no heat on the other side. If you are preparing in the oven, preheat to 400F/230C.
2
In a small saucepan over medium high heat, add the wine, miso paste, shallots and white wine vinegar or lemon juice. Simmer and stir until reduced to about 2 tablespoons (30ml).
3
Reduce heat to medium low and whisk in one piece of cold butter. Once that piece of butter has been incorporated, add one more piece and continue until all of the butter has been added, whisking continuously. Note: It is very important that the butter is very cold, and that you only add one piece at a time.
4
Once all of the butter has been incorporated, you should have a nice creamy sauce. At this point, strain the sauce into a double boiler on low heat. It is optional if you want to strain out the shallots. Taste and season with salt if required. Note: The miso paste is quite salty. Keep the sauce warm while you cook the fish and vegetables.
5
Season the halibut on both sides with salt and pepper. Spray the grates on the indirect heat side of the BBQ with vegetable oil. Spray the fish with a bit of vegetable oil too and place the fish on the indirect side of the grill. Close the cover and cook for 10-15 minutes. If you are using the oven, place the fish on a foil baking sheet and cook for 10-12 minutes or until the fish is 125F/50C or to your liking.
6
Toss the mushrooms and asparagus with a little oil, salt and pepper and place in a vegetable grilling rack or something similar. Note: You can use a cooking rack or anything that will help stop the vegetables from dropping through the grill grates. Add the vegetables to the direct heat side of the BBQ and grill for 10 minutes. If you are using stovetop, use a cast iron grill pan and grill for 10 minutes.
7
Plating:
8
Add some of the sauce to the center of the plate or dish. Add the grilled vegetables and top with the grilled halibut. Drizzle the top of the fish with a little more sauce, and garnish with pea shoots or parsley for a little pop of colour.