This is a light and gourmet meal that is easy to put together quickly. The nutty halibut pairs wonderfully with the sweet tropical flavors of the mango puree and rich tangy umami flavors of the unique Sudachi-Miso vinaigrette. To make this vinaigrette I used Sudachi juice that I got as a sample from Marx Foods. Sudachi is a Japanese citrus fruit, related to Yuzu, with tart flavors of lime and spicy hints of pepper and cumin.
Sudachi-Miso Vinaigrette
2 tablespoons butter
1 onion, chopped
2 tablespoons sesame oil
2 tablespoons red miso paste
1/4 cup mirin
1/2 cup Sudachi citrus juice
Cashew Crusted Halibut
1 cup unsalted raw cashews
1/2 cup Panko breadcrumbs
1/2 teaspoon salt (or to taste)
pepper to taste
1 egg, beaten
4 Pacific Halibut filets
Champagne Mango Puree
2 Champagne (Ataulfo) mangoes, peeled, sliced
1 teaspoon fresh ginger, minced
Salt to taste
Directions:
Sudachi-Miso Vinaigrette
Melt butter in a skillet and add onions. Saute the onions for about 5 minutes on meidum heat, stirring, then add sesame oil, miso paste, mirin, and Sudachi citrus juice. Bring to boil, stirring and making sure that the mixture is smooth, then simmer for just a few minutes. Transfer to a mixing cup and blend with an immersion blender. Strain and keep warm.
Cashew Crusted Halibut
In a food processor, combine cashews, panko breadcrumbs, salt, and pepper. Pulse until the cashews are finely ground. Heat 2-3 tablespoons of oil in a skillet. Dip halibut filets into egg, and coat with cashew breadcrumb mixture. Fry halibut for about 2 minutes per side or until golden brown.
Champagne Mango Puree
Combine mango slices and ginger in a food processor and puree. Season with salt to taste.
to serve:
Serve the cashew crusted halibut over mango puree and drizzle Sudachi-miso vinaigrette over the fish and around the plate.
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Due to the busy end of the school year and my upcoming vacation, I will be taking a blogging break for the remainder of June and most of July. Please enjoy reading my upcoming posts that I have scheduled during this period of time. As always, I appreciate all of your wonderful feedback and will return your comments after my blogging break. Thank you, everyone, for following along with my culinary adventures.
