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

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

 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)
1

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.

2

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

3

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.

4

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.

5

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!

Nutrition Facts

Servings 0

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