Crispy Halibut with Wasabi Panzanella
4 whole potatoes
panzanella – Cut a dense wheat bread cut into 1 / 4 “cubes
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
2 pieces of halibut
- 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.
- Liberally salt the water, then add about 2 teaspoons of Earl Grey tea leaves (you can use teabags if you want).
- Bring to a boil and check the color of water, should be a dark brown color, if not add more tea.
- Lower the heat to maintain gentle simmer and cook until you can just pass a fork in the center of a potato.
- Remove from heat and let potatoes cool in the liquid, then refrigerate overnight.
- To start panzanella, combine bread cubes in 1 tablespoon of olive oil and a little black pepper.
- 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.
- Remove from oven and let cool.
- In a medium bowl, add chopped Earl Grey potatoes, sweetcorn seeds, tomato, and parsley.
- Mix all ingredients together to make the sauce.
- 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.
- Heat a cast iron skillet over medium heat while you prepare the fish so that it is very, very hot.
- Rub all sides of the halibut fillets with paper towel to remove as much moisture as possible.
- It is important that you get it as dry as possible to get it to crisp the outside.
- When the pan is hot add 2 tablespoons of high smoke point oil to the pan.
- Sprinkle the skin side only of the halibut with salt and white pepper.
- Place the fillets skin side down into the pan and fry until it is cooked half through, and then remove from the pan.>
- Use paper towels to dry off the cooked skin surface of the halibut (careful, the oil can burn you)
- Also dry off the uncooked surface.
- Add salt and pepper to the uncooked surface
- 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).
- Transfer the cooked fillets to a plate while you finish the panzanella.
- To finish the panzanella, add bread cubes and sauce into the bowl and stir to coat vegetables with the sauce.
- Place a layer of panzanella on a plate and top with the cooked halibut.