Light, bright, and full of peak-season flavor, this sesame-crusted halibut captures spring in every bite. And the best part? It’s a lot easier to make than it looks!
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Serving Size
4
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Total Time
2 hours 30 minutes
Ingredients
Tomato Broth
3 larger ripe beefsteak tomatoes, washed
Salt and pepper to taste
Spring Green Vegetables
1 cup English peas, washed, shelled, blanched, and shocked
1 pound asparagus, washed and shaved into ribbons
Halibut
5 ounce portions of fresh halibut
1/2 cup raw sesame seeds
Olive oil
Salt and pepper to taste
Directions
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For the tomato broth, core the tomatoes and place in a blender with a generous pinch of salt. Blend until there are no large chunks left. Using a cheesecloth, strain blended tomatoes over a bowl. Do not squeeze juice out, allow liquid to drain and place in the fridge for at least 2 hours or overnight.
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Preheat oven to 350°F.
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Dry excess moisture off the fish with a paper towel and season both sides with salt and pepper. Lightly press one side of the halibut fillets into the sesame seeds until fully coated.
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In a large pan over medium heat, drizzle some olive oil to coat the bottom of the pan and add halibut with sesame side facing down. Cook gently enough to toast the sesame seeds.
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Once sesame seeds are lightly colored turn fish and place in the oven for an additional 15 minutes or until internal temperature reaches 145°F, or your desired temperature. Remove from oven and let rest for a few minutes.
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Take the blended tomato mixture from the fridge and remove tomato pulp from the strainer and discard. In a saucepan over medium heat, bring tomato juice captured in the bowl to a steam (do not boil). Skim foam at the top and add additional salt to taste, if needed. Remove from heat.
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In a shallow serving bowl, add spring vegetables and pour hot tomato broth over veggies. Place cooked fish on top with sesame seed side facing up. Garnish with dill. Enjoy!
