Alaskan Halibut Recipe
Cous Cous, Baby Vegetables, Truffle Red Miso Butter Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Baby Vegetables
In a skillet, heat 1 tablespoon of truffle oil over medium heat. Add the baby carrots, baby zucchini, and cherry tomatoes. Sauté for about 5-7 minutes until the vegetables are tender. Season with salt and pepper.
- 3
Prepare the Truffle Red Miso Butter Sauce
In a small saucepan, melt the butter over low heat. Add the red miso paste and whisk until smooth. Stir in the remaining truffle oil and adjust seasoning if necessary. Keep warm.
- 4
Cook the Halibut
Season the Alaskan halibut fillets with salt and pepper. In a non-stick skillet, heat a bit of oil over medium-high heat. Cook the halibut for about 4-5 minutes on each side, or until cooked through and flaky.
- 5
Plating
On a plate, create a bed of couscous, arrange the sautéed baby vegetables on top, and place the halibut fillet beside. Drizzle the truffle red miso butter sauce over the fish and garnish with fresh parsley.