Haiku Halibut

Temps des Fêtes 2011
food and drink

BY: Bob Blumer

This happy appy was inspired by my love of small bites and renowned Chef Nobu Matsuhisa’s famous miso black cod.

10 oz (300 g) fillet halibut or black cod
¼ cup (60 mL) white miso paste
½ cup (125 mL) Riesling icewine
1 tbsp (15 mL) peanut or canola oil
1 cucumber, cut into ¼-inch (5-mm) slices
1 tbsp (15 mL) toasted sesame seeds

1 Pat fish dry with paper towel and cut fillet into twelve 4/5-inch (2-cm) cubes.

2 In a medium bowl, add miso and a splash of icewine. Blend with a whisk, then slowly blend in remaining icewine. Transfer marinade to a resealable plastic bag, add fish, squeeze out air, and seal. Refrigerate for a minimum of 4 hours, but ideally 8 hours.

3 Remove fish from marinade and reserve marinade. In a sauté pan over medium-high heat, add oil and pan-sear fish for approximately 1½ minutes, or until nicely browned.Turn once and cook for 30 seconds on opposite side, or until cooked throughout, yet still moist. Remove and reserve fish.

4 Add ½ cup (125 mL) of marinade to the pan. Reduce for 3 minutes, or until it thickens to the consistency of maple syrup.

5 To assemble, set out cucumber slices. Top with a fish cube, browned side up, drizzle a few drops of reduced marinade overtop, and sprinkle with a few sesame seeds.

Makes 12 bites

What to Serve