Connolly Kitchen

Our family cookbook

Halibut with Sambal Vinaigrette and Wasabi Cream

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Adapted from Gourmet

For sambal vinaigrette
1 1/2 tablespoons rice vinegar (not seasoned)
2 teaspoons sambal oelek (Southeast Asian chile sauce)
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil

For wasabi cream
2 teaspoons wasabi (green horseradish) powder
3 tablespoons water
1/4 cup sour cream

For halibut
1 (2-lb) halibut steak (1 1/2 inches thick), skinned, boned, and cut into 4 pieces
1/4 cup finely chopped fresh parsley
1/2 tablespoon vegetable oil


Preheat oven to 400°F.

Make vinaigrette:
Blend vinaigrette ingredients in a blender until smooth. Season with salt.

Make cream:
Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.

Make halibut:
Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
Serve fish, parsleyed sides up, with a spoonful of each sauce.


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