Halibut A La Brasa Recipe

Prepare the Sunchoke Puree

Peel and chop the sunchokes into small pieces. Place them in a pot and cover with water. Add a pinch of salt and bring to a boil.

Blend the Sunchokes

Once the sunchokes are tender (about 15-20 minutes), drain them and transfer to a blender. Add 2 tablespoons of olive oil, salt, and black pepper to taste. Blend until smooth and creamy. Set aside.

Marinate the Halibut

In a bowl, mix the ají amarillo miso with 2 tablespoons of olive oil. Coat the halibut fillets with the mixture and let them marinate for at least 30 minutes.

Char the Broccolini

Preheat a grill or grill pan over medium-high heat. Toss the broccolini with olive oil, salt, and black pepper. Grill for 5-7 minutes until charred and tender. Set aside.

Cook the Halibut

On the same grill, cook the marinated halibut for about 4-5 minutes on each side, or until the fish is cooked through and has grill marks.

Prepare the Yuzu Chimichurri

In a small bowl, combine yuzu juice with finely chopped herbs (parsley, cilantro, etc.), olive oil, salt, and black pepper to taste. Mix well.

Serve

On each plate, spread a generous amount of sunchoke puree, top with the grilled halibut, and arrange the charred broccolini on the side. Drizzle with yuzu chimichurri before serving.