Pan seared halibut with grilled shiitake mushrooms and a carrot-miso purée

Name: Pan seared halibut with grilled shiitake mushrooms and a carrot-miso purée
Yield: 2
Ingredients: 8 oz Halibut, cut in half; 3 tbsp Olive oil; 1 tsp Salt; ¼ tsp Black pepper; 3 cups Carrots, peeled and cut into medium dice; 1 ½ tbsp White miso paste; 1 tsp Yuzu; ¼ cup Whole butter; 20 Shiitake mushrooms, stems removed; 1 tbsp Minced garlic; micro greens & edible flowers - garnish (optional)

Ingredients

8 oz Halibut, cut in half

3 tbsp Olive oil

1 tsp Salt

¼ tsp Black pepper

3 cups Carrots, peeled and cut into medium dice

1 ½ tbsp White miso paste

1 tsp Yuzu

¼ cup Whole butter

20 Shiitake mushrooms, stems removed

1 tbsp Minced garlic

micro greens & edible flowers - garnish (optional)

Directions

For the carrot-miso puree, boil the carrots until soft, drain and place in a blender with butter, miso, yuzu and a pinch of salt. Puree until smooth and creamy.

In a bowl add the minced garlic, shiitake mushrooms, 2 tbsp olive oil and a pinch of salt and pepper, mix to combine well.

Heat your grill to high and grill the shiitakes on both sides so that you are left with gentle grill marks on the mushrooms. Remove from heat and let rest.

Heat your oven to 450, in an oven safe pan add the remaining 1 tbsp of oil and gently place both pieces of halibut in the pan, let them cook 2-3 minutes on high heat, flip the halibut over and place the whole pan in the oven for an additional 2 minutes.

To plate, place the carrot-miso purée on the bottom of each plate, add the halibut and then top with the grilled mushrooms. Garnish with microgreens and edible flowers if desired. Enjoy!