Seared Halibut with Asian Pear Kimchi
over Broccolini & Buttered Shiitake Udon Noodles
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Kick back in the kimchi zone. You’ll sear halibut fillets to opaque before adding a truly inspired topping: crisp Asian pear combined with kimchi for a little fermented sting. Accompany with roasted broccolini, and buttery udon noodles entwined with shiitake mushrooms.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 90g Shiitake mushrooms
- 2 Scallions
- 1 Asian pear
- 1 Bunch of broccolini
- 30ml Rice vinegar
- 66g Organic kimchi
- 225g Fresh udon noodles
- 60ml Vegetable demi-glace
- 12g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Contains: Halibut, Milk, Sesame, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
2 or 4 tbsp Butter
Total Fat
30 g
Saturated Fat
10 g
Sodium
2130 mg
Total Carb
101 g
Sugars
21 g
Protein
56 g
Fibre
15 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Remove the stem ends of the broccolini.
- Remove the stems from the mushrooms; thinly slice.
- Core and thinly slice the pear lengthwise.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Roughly chop ¼ of the kimchi.
- In a small bowl, combine the pear, remaining kimchi, a drizzle of oil and S&P.
Roast the broccolini
- On a lined sheet pan, toss the broccolini with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 14 to 18 min., until tender.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Sauté the mushrooms
- Meanwhile, in a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned.
- Add the white bottoms of the scallions and sauté, 1 to 2 min., until fragrant; season with S&P.
- Transfer to a small bowl and reserve the pan.
Cook the halibut
- Pat the halibut dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the halibut* and cook, 2 to 3 min. per side, until cooked as desired.
Finish & serve
- Heat the reserved pot on medium-high.
- Add the noodles, mushrooms, chopped kimchi, demi-glace, vinegar, 2 tbsp butter (double for 4 portions) and ⅓ of the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
- Add ½ the green tops of the scallions; stir well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the noodles and broccolini between your plates. Top with the halibut.
- Garnish with the remaining green tops of the scallions.
- Serve the pear kimchi on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
