Crispy Halibut with Wasabi Panzanella

Crispy Halibut with Wasabi Panzanella

Ingredients

4 whole potatoes
panzanella – Cut a dense wheat bread cut into 1 / 4 “cubes
olive oil
black pepper
1 potato earl gray, cut into 1 / 4″ cubes
1 / 4 C cherry tomatoes
1 fresh ear of sweet corn – remove the seeds
2 Tbsp parsley minced for the sauce
1 1 / 2 Tbsp Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder
2 Tbsp olive oil
1 Tbsp salt
1 tsp yuzu juice
8 tsp honey
white pepper
2 pieces of halibut

Method

1. A day before you plan to do this, place the potatoes into a pot large enough to hold all four potatoes and cover with water.
2. Liberally salt the water, then add about 2 teaspoons of Earl Grey tea leaves (you can use teabags if you want).
3. Bring to a boil and check the color of water, should be a dark brown color, if not add more tea.
4. Lower the heat to maintain gentle simmer and cook until you can just pass a fork in the center of a potato.
5. Remove from heat and let potatoes cool in the liquid, then refrigerate overnight.
6. To start panzanella, combine bread cubes in 1 tablespoon of olive oil and a little black pepper.
7. Spread on a baking sheet in one layer and place in oven at 300 degrees F (150 deg C) until the cubes are golden brown and crispy.
8. Remove from oven and let cool.
9. In a medium bowl, add chopped Earl Grey potatoes, sweetcorn seeds, tomato, and parsley.
10. Mix all ingredients together to make the sauce.
11. Wasabi paste tends to lose its pungency when exposed to air, so make sure that you get it into the sauce as quickly as possible.
12. Heat a cast iron skillet over medium heat while you prepare the fish so that it is very, very hot.
13. Rub all sides of the halibut fillets with paper towel to remove as much moisture as possible.
14. It is important that you get it as dry as possible to get it to crisp the outside.
15. When the pan is hot add 2 tablespoons of high smoke point oil to the pan.
16. Sprinkle the skin side only of the halibut with salt and white pepper.
17. Place the fillets skin side down into the pan and fry until it is cooked half through, and then remove from the pan.>
18. Use paper towels to dry off the cooked skin surface of the halibut (careful, the oil can burn you)
19. Also dry off the uncooked surface.
20. Add salt and pepper to the uncooked surface
21. Turn the halibut and continue to fry until golden on the flesh side and cooked through (about half the time you cooked it on the skin side).
22. Transfer the cooked fillets to a plate while you finish the panzanella.
23. To finish the panzanella, add bread cubes and sauce into the bowl and stir to coat vegetables with the sauce.
24. Place a layer of panzanella on a plate and top with the cooked halibut.