Halibut with Miso Beurre Blanc

Finish off the year in style with West Coast halibut, that our friend and BBQ master, Steve W, has prepared in a delicious miso beurre blanc, and paired with mushrooms and asparagus.

If you don't have halibut on hand, you could also make this with delicious lingcod or arctic char from Skipper Otto. If you are going out, plan to make this recipe in the future... Valentine's Day is just around the corner!

A few tips before you begin: The trick to this sauce is to make sure your butter is cold and add one piece at a time whisking until fully incorporated before adding the next piece. Steve suggests making the sauce first, then keeping it warm in a double boiler over low heat so the sauce doesn’t split while you cook the fish and vegetables. If you don’t have a double boiler. Turn the heat off and cover with a lid. Just check it every 10 minutes or so, in case you need to add a bit of heat to it.

Ingredients

Halibut:

• 2 x 5oz (150 gram) Skipper Otto halibut fillet portions (skin off)
• 20+ shiitake mushrooms - sliced in half
• 12+ asparagus spears
• 1 Tbsp vegetable oil
• salt and pepper - to taste
• Pea shoots or parsley - for garnish

Beurre Blanc:

• 1/2 cup unsalted butter - cold and cut into 1/2 inch cubes
• 1/4 cup dry white wine - (eg: sauvignon blanc)
• 2 Tbsp white wine vinegar - or substitute lemon juice
• 1 Tbsp white miso paste
• 1 shallot finely chopped

Directions

1. Preheat your BBQ for 2 zone cooking. Heat on one side and no heat on the other side. If you are preparing in the oven, preheat to 400F/230C.
2. In a small saucepan over medium high heat, add the wine, miso paste, shallots and white wine vinegar or lemon juice. Simmer and stir until reduced to about 2 tablespoons (30ml). 
3. Reduce heat to medium low and whisk in one piece of cold butter. Once that piece of butter has been incorporated, add one more piece and continue until all of the butter has been added, whisking continuously. Note: It is very important that the butter is very cold, and that you only add one piece at a time.
4. Once all of the butter has been incorporated, you should have a nice creamy sauce. At this point, strain the sauce into a double boiler on low heat. It is optional if you want to strain out the shallots. Taste and season with salt if required. Note: The miso paste is quite salty. Keep the sauce warm while you cook the fish and vegetables.
5. Season the halibut on both sides with salt and pepper. Spray the grates on the indirect heat side of the BBQ with vegetable oil. Spray the fish with a bit of vegetable oil too and place the fish on the indirect side of the grill. Close the cover and cook for 10-15 minutes. If you are using the oven, place the fish on a foil baking sheet and cook for 10-12 minutes or until the fish is 125F/50C or to your liking.
6. Toss the mushrooms and asparagus with a little oil, salt and pepper and place in a vegetable grilling rack or something similar. Note: You can use a cooking rack or anything that will help stop the vegetables from dropping through the grill grates. Add the vegetables to the direct heat side of the BBQ and grill for 10 minutes. If you are using stovetop, use a cast iron grill pan and grill for 10 minutes.

Plating:

Add some of the sauce to the center of the plate or dish. Add the grilled vegetables and top with the grilled halibut. Drizzle the top of the fish with a little more sauce, and garnish with pea shoots or parsley for a little pop of colour.

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram