Halibut with Avocado and Creamy Teriyaki
Main Dishes | Author's cuisine
⏳ Time
25 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Halibut with Avocado and Creamy Teriyaki
Ingredients
- Cilantro - 0.4 oz
- Parsley - 0.4 oz
- Mild Chili Spice - 1 piece
- Lime - ⅓ pieces
- Sesame Oil - 0 fl oz
- Olive Oil - 2 fl oz
- Avocado - 4 pieces
- Cream - 7 fl oz
- Yakiniku sauce - 3 fl oz
- Tomatoes - 4 pieces
- Halibut - 17.6 oz
- Thyme - 4 sprigs
- Spinach - 2.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
For the chimichurri, finely chop the leaves of parsley and cilantro, and also finely dice half of a chili pepper. Mix them together, add olive oil and sesame oil, salt, and a little lime juice.
Step 2
Cut the avocado in half, remove the pits, and scoop out the flesh from the skin with a spoon. Make several cuts on the cut side of each avocado half. Marinate them in chimichurri.
Step 3
In a saucepan, combine the cream and teriyaki sauce, bring to a boil, and transfer to a siphon. You can also skip the siphon by whipping the cream with a mixer or leaving it unwhipped; the flavor of the sauce will not change significantly.
Step 4
Cut the tomatoes into wedges, remove the skin, and dice them into medium cubes. Add sliced chili and olive oil.
Step 5
Cut the halibut fillet into portion-sized pieces, season with salt and pepper, and place on a baking sheet brushed with olive oil, skin side up. Add a few sprigs of thyme, and place the prepared avocados nearby, allowing them to marinate for about 5 minutes while the oven preheats.
Step 6
Place the halibut and avocado in a convection oven preheated to 428°F for 5 minutes.
Step 7
Carefully remove the skin from the cooked halibut. In a saucepan, bring some salted water to a boil, then briefly submerge the spinach leaves for a few seconds, before placing the spinach on the halibut in place of the skin.
Step 8
Place the halibut and avocado on a plate, squeeze out creamy teriyaki from a siphon next to them, and garnish with a salad of tomatoes and fresh herbs.
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