Pan-Seared Wild Halibut with...Pan-Seared Wild Halibut with Matcha-Fennel Broth and Edamame-Mint Purée

An elegant, nutrient-dense masterpiece featuring pristine wild halibut nestled in a vibrant, antioxidant-rich matcha and fennel broth, accented by a silky, herbaceous edamame-mint purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the Purée: In a high-speed blender, combine the blanched edamame, fresh mint, 1 tablespoon of olive oil, a splash of water, and a pinch of salt. Blend until completely smooth and vibrant green. Pass through a fine-mesh sieve for a silky texture, then set aside and keep warm.

2. 02

   Make the Fennel Base: In a medium saucepan, sweat the sliced fennel and leek with a splash of water over medium-low heat until soft and translucent (about 6 to 8 minutes). Add the vegetable stock, bring to a simmer, and cook for an additional 10 minutes.

3. 03

   Infuse the Matcha Broth: Remove the saucepan from the heat. Whisk in the matcha powder and lemon juice. Transfer the mixture to a blender, purée until velvety smooth, and strain through a chinois. Season with a pinch of salt and keep warm (avoid boiling to preserve the matcha's bright color and delicate flavor).

4. 04

   Sear the Halibut: Pat the halibut fillets completely dry and season with white pepper and a pinch of salt. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Sear the fish for 3 to 4 minutes on the first side until a golden-brown crust forms, then flip and cook for an additional 2 minutes until just cooked through.

5. 05

   Assemble the Plate: Spoon a generous pool of the warm edamame-mint purée into the center of four shallow bowls. Gently rest a seared halibut fillet directly on top of the purée.

6. 06

   Garnish and Serve: Carefully pour the warm matcha-fennel broth around the base of the purée. Garnish the halibut with the shaved baby fennel, reserved fennel fronds, a delicate drizzle of avocado oil, and a touch of flaky sea salt. Serve immediately.