Halibut Rey Filete Recipe
Miso glazed with bok choy and fried potato on the side, chimichurri, aji amarillo aioli, and topped with crispy zucchini
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Ingredients
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Halibut Rey Filete Ingredients
Method
Cooking Directions
- 1
Prepare the Miso Glaze
In a small bowl, mix miso paste with 1 tablespoon of olive oil and a pinch of salt and pepper. Brush this mixture over the halibut fillets and let them marinate for at least 15 minutes.
- 2
Cook the Potatoes
Peel and cut the potatoes into thin wedges. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Fry the potato wedges until golden brown and crispy, about 15 minutes. Season with salt and pepper.
- 3
Sauté the Bok Choy
In another pan, heat 1 tablespoon of olive oil over medium heat. Add chopped bok choy and sauté for about 5 minutes until tender. Season with salt and pepper.
- 4
Cook the Halibut
Heat a non-stick skillet over medium heat. Cook the miso-glazed halibut fillets for about 4-5 minutes on each side, or until cooked through and flaky.
- 5
Prepare Aji Amarillo Aioli
In a bowl, mix mayonnaise with aji amarillo paste until well combined. Set aside.
- 6
Fry Zucchini
Slice the zucchini into thin rounds. In a small pan, heat oil and fry zucchini slices until crispy, about 2-3 minutes. Drain on paper towels.
- 7