Xing Eats

The key to this dish is the sauce, and particularly the shallots. I remember reading in Anthony Bourdain’s famous book, “Kitchen Confidential”, that part of the reason why restaurant food tastes better than home cooking is that restaurants use shallots while home chefs use onions. I think there is definitely some truth to this. Shallots are a little harder to prep (they create teary eyes, just like onions, but they’re much smaller and harder to dice). But they have advantages over onions in two fronts: 1) they don’t produce as much water when cooking and 2) their taste is milder and more umami than onions.

The sauce can be made reasonably with any fish fillet, and I have done it in the past with Salmon, Cod, and Chilean Sea Bass. I like it the best with halibut because halibut itself has good, chewy, texture and it is very high in protein.

Also, the sauce can easily be experimented on with many different variations. The only ingredients that I think are absolutely necessary are the shallots and tomatoes. Everything else can be optional.

Ingredients

• Halibut, roughly 1 lb. I find Costco halibut to be the best quality, even above Whole Foods.
• Shallot, one large sized one or two medium ones. I like buying larger shallots because it makes it easier to prep.
• Tomatoes of any kind, roughly 200 grams. Of course riper tomatoes will taste better.
• Mushrooms of any kind, roughly 100.
• Arugula or Spinach leaves, one handful.
• Thai Red Chilies or Jalapeno Peppers, to taste.
• Heavy whipping cream, roughly 4 tbsp. This is optional, but definitely makes it feel more like a sauce. Coconut cream is also a great substitute.
• Olive Oil (or similar frying oil) approx. 2 tbsp.
• Salt and Pepper, to taste.
• A wok or frying/saute pan for the sauce.
• A second saute pan for the fish.

Directions

• Thaw the halibut, and make sure it’s dry. Prior to cooking, season with salt and pepper.
• Dice the shallots into small, thin rings, and put aside.
• Dice the mushrooms, tomatoes, and chili peppers.
• (Note: I cook the fish and sauce in parallel because they can both be ready at the same time. But you could also do them one at a time. In that case, I would do the fish first, and then the sauce last).
• Spray a little olive oil into a saute frying pan on medium heat, and place the halibut fillet. Cook roughly 4 minutes on each side.
• Add about 1 tbsp of olive oil into a wok, and first fry the shallots on medium high feet. After a few minutes, they should be translucent, but not yet burned. I like to add a little white wine at this point, I find it even further mellows out the flavor of the shallots.
• Add in the other diced ingredients (mushrooms, tomatoes, chilies). Cook until the tomato juices start to flow out.
• Salt and pepper to taste.
• Add in the arugula, and stir around until they get soft and wilted.
• Add in the cream, and stir for a little bit to combine everything.
• Pour the sauce over the halibut fillet.

Nutrition Information

• ~950 calories
• ~110 grams of protein
• ~40 grams of fat