Full credit for this amazing dish goes to Monica Haim-Kallenberg
Co-owner of Wild Alaskan Company
Monica: "Since my husband Arron is a pescatarian, I’m always on the lookout for meals that satisfy the way a meat-forward alternative might. The creamy peppercorn sauce in this dish is inspired by a classic French bistro dish called steak au poivre. But in this pescatarian version, the sauce is made with light miso paste as its base, giving it an umami-rich flavor profile."
Ingredients:
- 2 (6 ounce) portions Pacific halibut
- Salt
- High-heat cooking oil
- ¼ cup water
- 1 tbsp light miso paste
- 1 tbsp unsalted butter
- 2 tbsp brandy, white wine, or vegetable stock
- ¼ cup heavy cream
- 2 tsp coarsely ground or cracked black peppercorns
Preparation:
Heat a large skillet over medium-high heat. Pat the fish dry with paper towels. Season both sides with salt and black pepper.
Add enough high-heat cooking oil to cover the bottom of hot pan. When oil is sizzling hot, lower fish into the skillet. Sear until first side is golden brown, then flip when it releases easily from the skillet with a fish spatula, about 3 minutes. Reduce heat to medium. Sear for about 3 to 4 more minutes depending on the thickness of the fillet. Pacific halibut is medium-done when the thickest part of the fillet registers at 130°F on an instant-read thermometer, or when flaked easily with a fork. Add a minute or two of cook time as desired. Transfer to a serving plate and set aside.
Drain excess oil from skillet, then lower the heat to medium. Remove from the heat to allow it to cool off if needed. Meanwhile, in a small mixing bowl, whisk together water and miso paste. Set aside.
Make the sauce: Return the skillet to the hot burner, then add butter to the pan. When butter starts bubbling, carefully add white wine/stock/brandy and bring to a simmer. (If cooking over a flame, you may want to move the pan from the heat while adding alcohol to avoid flare-ups.) Use a wooden spoon to scrape up any browned bits from bottom of the pan. Cook for 1 minute to allow alcohol to evaporate.
Add the miso mixture to the pan, bringing to a rapid simmer. Cook for 2 to 3 minutes or until sauce reduces by half.
Whisk in the heavy cream and peppercorns and simmer for another 2 minutes or until sauce is thick enough to coat the back of a spoon. Taste to adjust seasoning, adding more peppercorns and/or salt if desired.
Divide the portions between two plates. Spoon the sauce over the fish while still warm. Serve with roasted potatoes (pearl barley for us diabetics) and asparagus.
Blessed be… and happy cooking!