Yuzupon Halibut (inspired by Uchi’s Walu Walu)
In case you have not noticed, I am a big fan of recreating dishes I have had at a restaurant once upon a time. And while dining out is something we do very rarely now, there are some experiences that live rent free in my mind and on my palette. One dish that comes to mind is Uchi’s Oak-grilled Walu Walu, which is a piece of white fish called escolar, seared and sitting pretty in ponzu and topped with baby ginger root, candied lemons and usually a garnish of green onion. Though it’s not the heartiest dish, likely due to Walu Walu/Escolar’s reputation, but it is oh so delicious and bright! My version is more approachable for at home dining and features an easier to find and heartier fish, Halibut! I also incorporated some quick candied lemons, and very thinly sliced shiitake mushrooms at soak up all the flavor. And instead of grilling the fish, we have a honey garlic marinade that caramelizes on the cast iron to mimic grilling. So are you ready to give this one a try? Give it a go below and let me know what you think.
Ingredients
Serves 2
Quick candied lemons
1/2 cup coconut sugar
1 lemon (very thinly sliced with seeds removed)
1/2 cup of water
Marinade
1/2 cup Yuzu Ponzu (I use this one by Marukan)
1 clove of garlic (grated)
1 tbsp honey (I used orange blossom honey)
1 lb Halibut (I buy mine from Sitka Salmon Shares)
1 cup shiitake mushrooms (thinly sliced)
1 clove of garlic (thinly sliced)
Additional items:
Oven safe cast iron skillet
Method
Preheat oven at 375 F.
Whisk together the marinade ingredients and pour over the fish. Marinade for 30 min to 1 hour.
In a saucepan, place the lemon slices at the bottom and cover with sugar and water. Swirl until coated and heat on medium high until the sugar melts. Reduce the heat to low and simmer for 20 minutes. Allow to cool until they are at room temperature and set aside.
Heat a skillet on high and add in 2 tbsp avocado oil until it coats the bottom of the pan. Place the halibut top side down and reserve the marinade for later. Sear for 3-4 minutes or until it appears golden and a bit charred. Flip the halibut over and pour in the yuzu and any remaining marinade (it will steam!). Working quickly, sprinkle the garlic and shiitake in the marinade and immediately transfer to the oven. Cook for 12-15 minutes or until the halibut is done (138 - 145 F).
Once done, place the halibut into a wide bowl and sprinkle the shiitake around it. Arrange the candied lemons on top with some chopped green onions. If you’d like, pour in some yuzu ponzu and it will look and taste (almost) like you’re back at Uchi (or get you excited to experience a visit in the future!)
