Seared Halibutfrom Jaime Isobe
Jaime Isobe's Seared Halibut With Cherry Tomato Caper Sauce
Create Cooking Challenge 2016 winner Jaime Isobe makes a meal destined to delight friends and family.
Ingredients for the Salad
¼ cup apple cider vinegar
1 TBSP dijon mustard
½ tsp fish sauce
1 tsp sambal
2 TBSP honey
¼ cup of extra virgin olive oil
1 yellow squash
2 small zucchini
1 Granny Smith apple
Instructions for the Salad
1. In a mixing bowl, combine a the apple cider vinegar, dijon mustard, fish sauce, sambal, and honey. Slowly whisk in the extra virgin olive oil until the mixture is fully emulsified.
2. Thinly slice your the squash, zucchini, and apple into to a uniform shape using a the julienne setting on a mandoline. You can also use a peeler or knife. Toss your vegetables with the vinaigrette and reserve until needed.
Ingredients for the Halibut
Four 8 oz. fillets halibut
½ cup grape seed or vegetable oil
Kosher salt to taste
Instructions for the Halibut
1. Thoroughly, dry each filet and lightly brush with the grapeseed on all sides. Bring a sauté pan up to temperature over high heat for 2 minutes. Season the fillets with kosher salt on all sides and place in the pan being sure to press the fish down to maximize contact.
2. Let the fish sear to a golden brown on each side until the center is just opaque and cooked through.
Ingredients for the Tomato Caper Sauce
1 pint black cherry tomatoes
1 TBSP light olive oil
3 cloves garlic, sliced
1 TBSP capers
1 anchovy fillet
1 tsp freshly ground black pepper
⅛ tsp cayenne pepper
2 tsp rice wine vinegar
2 tsp dijon mustard
1 tsp honey
1 ½ TBSP extra virgin olive oil
1 TBSP fresh tarragon leaves
Instructions for the tomato caper sauce
1. Sear the tomatoes in a dry pan over medium heat until the sides become lightly charred.
2. Add in the olive oil, garlic, capers, and anchovy. Sauté for 1-2 minutes. Add all of the ingredients to a blender or an immersion blender cup. Add in the freshly ground black pepper, cayenne pepper, rice wine vinegar, dijon mustard, honey, extra virgin olive oil, fresh tarragon leaves. Blend until the mixture is fully pureed.