SEARED HALIBUT WITH SRIRACHA VINAIGRETTE AND WASABI CREAM
4 filets halibut, 6-oz. each
1 Tbs. extra virgin olive oil
Salt and pepper
For The Vinaigrette
1/3 c. seasoned rice wine vinegar
1 c. blended olive oil
2 Tbs. sriracha
For The Cream
1 Tbs. wasabi (an Asian spice)
1 c. sour cream
Make the cream: Mix together the wasabi and sour cream with a whisk and set aside.
Make the vinaigrette: Put the sriracha and rice wine in a food processor. Run on high speed and slowly add the oil until fully emulsified. Set aside.
In a non-stick pan add olive oil under medium heat. Pat dry halibut, sprinkle with salt and pepper and gently lay in pan. Sear both sides for approximately one minute. Then transfer to baking pan and finish in oven at 350°F. for 5 to 8 minutes. Place halibut on plate. Spoon vinaigrette over top and then dollop with wasabi cream.
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