Pan Seared Alaskan Halibut With Ponzu, Lemongrass Sauce, And Lemon Rice Pilaf
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Kosher Salt2 tbsps
Ground Black Pepper (coarsely)2 tbsps
Grapeseed Oil1
Salt2 tbsps
Chives (chopped)4 tbsps
Shallot (minced)1 large
Onion (diced)1 tbsp
Ginger (minced fresh)1 tbsp
Lemon Zest2 cups
Jasmine Rice1 cup
White Wine2 cup
Chicken Stock2 tbsps
Parsley (chopped)1 tbsp
Garlic (minced)1 tbsp
Lemongrass (chopped)2 tbsps
ButterDirections:
1
Combine the salt and pepper on a plate large enough to accommodate the fillets
2
Dip the halibut in the salt and pepper
3
Heat a large skillet over high heat
4
Add the oil and swirl to coat the pan
5
When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown
6
In a medium bowl, whisk together the lemon juice, ponzu, shallot, and grapeseed oil
7
Toss the vinaigrette with the watercress and season, to taste, with the salt and pepper
8
Plating: Place a ring mold on each plate and fill with the rice
9
Remove the ring and place an even amount of salad on top of each rice mold
10
Lay a fillet on top of the salad and drizzle the sauce around the plate
11
Sprinkle the tomatoes and chives on top of the sauce
12
Heat a large skillet over high heat
13
Add the oil and swirl to coat the pan
14
When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes
15
Add the rice and cook, stirring until the rice is opaque, about 5 minutes
16
Add the wine and allow to reduce by 80 percent
17
Add the chicken stock, cover the rice with foil and place over the lowest heat for 25 to 30 minutes
18
Fluff the rice with a fork and sprinkle with the parsley
19
Heat a medium skillet over medium heat
20
Add the oil and swirl to coat the pan
21
When the oil shimmers, add the garlic, ginger, shallot, and lemongrass and saute, stirring, until soft, about 3 minutes
22
Add the ponzu and reduce by 50 percent
23
Add the chicken stock and reduce again by 50 percent
24
Puree mixture with immersion blender
25
Add the artichoke slices and cook several minutes until just tender
26
Mount the sauce with 2 tablespoons butter and season with salt and pepper