This is an easy and healthy meal suitable for entertaining. For a weeknight meal, and to lower the calorie count, you can omit the potatoes. However, they make a stand-out dish and take this meal to the next level. Great for serving to guests or a nice Friday or Saturday night dinner at home.
Sesame Crusted Halibut with Wasabi Mashed Potatoes and Soy Ginger Glaze
A delicious and healthy meal suitable for entertaining at any time of year. This recipe can be easily doubled or tripled for a larger group.
Servings: 2
Ingredients
For the Halibut
- 2 center cut filets of halibut 4-6 oz each
- salt and pepper
- 1 1/2 TBSP vegan mayo I like Wildwood's garlic aioli. If you can't find this product, you can add a clove of pressed or finely minced garlic to your plain mayo to give it some flavor.
- 2 TBSP white sesame seeds
- 1 TBSP black sesame seeds
- 2 TBSP panko breadcrumbs
For the Potatoes
- 2 large russet yukon gold, or red potatoes or a combination of types (I like using one russet and one red or gold potato)
- 1-2 TBSP margarine or butter
- 1-2 TBSP prepared wasabi or fresh grated wasabi if you can get your hands on some
- 1/2 cup vegetable broth or milk warmed
- salt and pepper
For Soy Ginger Glaze
- 2 TBSP soy sauce
- 1 TBSP grated ginger
- 1 TBSP margarine or butter
- 1 TBSP water
Instructions
- Preheat oven to 425 degrees.
- Peel and coarsely chop potatoes, place in a small saucepan and cover with water. Place pot on medium high heat and bring to a boil. Cook until potatoes are easily pierced with a knife, ~15 minutes.
- While potatoes are cooking, prep halibut.
- Combine sesame seeds and panko together on a plate.
- Season halibut fillets with salt and pepper and spread tops with vegan mayo.
- Press halibut fillets, top side down, into sesame-panko mixture until well coated.
- Place fillets on foil or parchment-lined baking sheet and set aside.
- When potatoes are tender, drain them, return them to the pan and and mash with a fork or pass through a potato ricer.*
- Combine butter or margarine, wasabi, and broth or milk, allowing wasabi to distribute evenly through broth.
- Add wasabi and broth mixture to potatoes a little at a time until the desired consistency for the potatoes is achieved.
- Cover potatoes to keep warm while preparing halibut and glaze.
- Place halibut fillets in oven and prepare glaze while they are cooking.
- Combine all ingredients for glaze in a small saucepan and bring to a boil over medium high heat. Reduce heat to low and allow mixture to thicken.
- After ~8 minutes, check halibut for doneness. It should easily flake apart at the center and the juices and sides of the fish should be opaque white.
- Remove fish from the oven and serve immediately with glaze and some steamed broccoli.
Notes
* A potato ricer yields the fluffiest texture for the potatoes.
Kelli, how do you think this method would work with salmon? 🙂 Susie
I think this would be great with salmon!
Kelli