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Ingredientes
- 2 Tbsp. chopped green onions
- 1 Tbsp. chopped ginger
- 1/2 c. vegetable oil
- 1/2 c. vegetable oil
- 1/4 c. Chinese rice vinegar
- 2 Tbsp. chicken stock (or possibly canned chicken broth)
- 2 Tbsp. mayonnaise
- 1 1/2 Tbsp. white miso
- 1 1/2 Tbsp. sugar
- 1 Tbsp. chunky peanut butter
- 1 tsp Dijon mustard
- 1 tsp sesame oil
- 1/4 c. water or possibly as needed
- 2 x halibut fillets - (7 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Japanese breadcrumbs (panko) (or possibly coarse dry breadcrumbs)
- 1/4 c. vegetable oil
- 1 tsp butter
- 1/2 c. sliced shiitake mushroom caps
- 1/2 c. enoki mushroom
- 1 c. corn kernels - (abt 2 ears)
- 2 x green onions trimmed, and cut into thin strips about 2" long
- 2 tsp black sesame seeds
Direcciones
- Stir the chopped green onion and ginger together in a heat-proof bowl. Heat a small skillet over high heat till warm. Add in 1/2 c. vegetable oil and heat just till it begins to smoke. Carefully pour the oil into the bowl. Let it sizzle and cold. Reserve.
- For the Vinaigrette: Combine 1/2 c. vegetable oil, the vinegar, chicken stock, mayonnaise, miso, sugar, peanut butter, mustard and sesame oil in a blender jar or possibly the work bowl of a food processor. Blend till smooth. With the motor running pour in sufficient water to attain a consistency similar to a heavy syrup.
- For the Dish: Season the halibut fillets with salt and pepper. Drizzle just sufficient of the seasoned oil onto the fillets to coat both sides completely. Pat the panko onto both sides of the halibut.
- Heat a saute/fry pan over medium-high heat till warm. Pour in 1/4 vegetable c. oil and place the halibut fillets into the pan, dropping them away from you to prevent splashing yourself with oil. Cook, making sure the panko does not burn, till both sides are golden and the halibut is cooked through, about 3 min per side. Remove and place on paper towels to drain. Pour the remaining oil out of the pan.
- Place the butter in the pan and place over high heat. As soon as the butter is melted add in the shiitake and all but a few of the enoki mushrooms. Saute/fry till tender, about 2 min. Add in the corn kernels and saute/fry for another 1 to 1 1/2 min. Season the vegetables with salt and pepper to taste.
- Spoon 2 Tbsp. of the vinaigrette onto each of two plates. Make a well in the center of the vinaigrette. Spoon half the mushroom and corn mix in the well on each plate. Set the halibut filets on top of mushroom and corn. Scatter the green onion strips, black sesame seeds and the reserved enoki over the fillets. Drizzle a small amount of the seasoned oil over the vinaigrette and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 828 | |
| Calories from Fat 708 | 86% |
| Total Fat 80.3g | 100% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 1.76g | |
| Cholesterol 3mg | 1% |
| Sodium 433mg | 18% |
| Potassium 259mg | 7% |
| Total Carbs 25.16g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.56g | 5% |
| Protein 5.47g | 9% |
