This recipe uses halibut. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 6-oz. Pacific halibut fillets
  • 3/4 cup honey
  • 1 whole shallot, peeled
  • 1 cup wasabi powder
  • 1/2 cup key lime juice
  • 3 cups vegetable oil
  • 1 cup rice vinegar
  • 1/2 cup water
  • 4 oz. pickled ginger
  • 1 cup sesame seeds, black and/or white
  • 2 tsp. olive oil
  • 2 tsp. sesame oil
  • 3 cups cooked rice
  • 1/4 cup cilantro, chopped
  • 1/2 cup scallions
  • 4 cilantro sprigs for garnish

Combine honey, shallot, wasabi, lime juice, vegetable oil, rice vinegar and water in blender. Blend until smooth and set aside. Make incision lengthwise in fillet to create a pocket. Stuff with pickled ginger. Coat halibut on both sides with sesame seeds. Add olive oil to large sauté pan and heat to just before smoking point. Add fillets and cook until edges turn golden brown; flip and repeat. Middle will be slightly opaque when done and have an internal temperature of 140°F. Remove fish from sauté pan and set aside. Reduce heat to low and add sesame oil. Add pre-cooked cold rice, cilantro and scallions. Sauté until heated thoroughly. Slice seared fillet with a very sharp knife. Spoon sauce onto plate and add rice, then halibut. Garnish with cilantro.

Serves 4