Pan-Seared Halibut with Matcha-Yuzu...Pan-Seared Halibut with Matcha-Yuzu Broth and Spring Vegetables

A pristine fillet of wild halibut nestled in a vibrant, antioxidant-rich matcha and yuzu broth, accompanied by tender spring greens and edamame.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the vegetable dashi and sliced ginger to a gentle simmer. Let infuse for 10 minutes over low heat, then strain out the ginger.

2. 02

   Whisk the matcha powder into the warm dashi until completely dissolved and frothy. Stir in the yuzu juice and season with a pinch of sea salt. Keep warm, but do not boil to preserve the matcha's color and delicate flavor.

3. 03

   Blanch the halved baby bok choy and shelled edamame in boiling salted water for 2 minutes, then plunge immediately into ice water to preserve their vibrant green color. Drain and set aside.

4. 04

   Pat the halibut fillets completely dry with a paper towel. Season the skin side generously with flaky sea salt.

5. 05

   Heat 1.5 tablespoons of olive oil in a non-stick skillet over medium-high heat. Place the halibut fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to ensure even contact. Cook undisturbed for 4-5 minutes until the skin is golden and crispy.

6. 06

   Flip the fish gently and cook for an additional 2 minutes, basting with the remaining olive oil, until cooked through but still moist. Remove from heat.

7. 07

   To assemble, place a halved bok choy, a scatter of edamame, and shaved asparagus ribbons in the center of four shallow bowls. Gently rest a halibut fillet, crispy skin-side up, on top of the greens.

8. 08

   Pour the warm matcha-yuzu broth around the base of the fish. Garnish with microgreens and a final sprinkle of Maldon sea salt. Serve immediately.