Halibut with Yuzu Kosho Chimichurri
Savor the lingering moments of summer and early hints of autumn. The second release of our seasonal salts with Jacobsen Salt Co features yuzu, a vibrant citrus that offers a tart yet floral and mildly sweet infusion. Let the yuzu lead in this recipe for seared halibut with a herby chimichurri.
- Halibut fillets
- 1 bunch of green onions
- 1 bunch of cilantro
- 1 bunch of parsley
- 1 lemon, zest and juice
- 1 clove of garlic
- 2 tablespoons of olive oil
- 2 tablespoons of yuzu kosho
- Splash of soy sauce
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To a mixing bowl, add and mix: Yuzu kosho, the juice of one whole lemon, Zest of half the lemon and zest of garlic clove, olive oil and a splash of soy sauce. Wash all herbs and green onions, then finely slice the green onions and add to the bowl. Remove and discard most of the stems from the cilantro and parsley. Finely chop the cilantro and parsley and add to the bowl. Mix together until the texture forms a chunky paste, then add yuzu salt and pepper to taste. On high heat, sear the halibut skin side down for 4 minutes, then add olive oil to the fish and flip to sear for 2 minutes. Remove the fish, plate it, and spoon the yuzu chimichurri on top. Finish with a sprinkle of Snow Peak x Jacobsen Salt Co Yuzu Salt. |
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Serves
1-2 people
COOK TIME
20 minutes
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To a mixing bowl, add and mix: Yuzu kosho, the juice of one whole lemon, Zest of half the lemon and zest of garlic clove, olive oil and a splash of soy sauce. Wash all herbs and green onions, then finely slice the green onions and add to the bowl. Remove and discard most of the stems from the cilantro and parsley. Finely chop the cilantro and parsley and add to the bowl. Mix together until the texture forms a chunky paste, then add yuzu salt and pepper to taste. On high heat, sear the halibut skin side down for 4 minutes, then add olive oil to the fish and flip to sear for 2 minutes. Remove the fish, plate it, and spoon the yuzu chimichurri on top. Finish with a sprinkle of Snow Peak x Jacobsen Salt Co Yuzu Salt.
