Seared halibut with spinach in a soy and mirin dressing
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeEgg-freeHealthy
This quick and easy midweek dinner pairs beautiful meaty halibut with a simple side of soy and sesame spinach.
Ingredients
For the spinach
- 100g/3½oz baby leaf spinach
- 4 tbsp soy sauce
- 2 tsp sesame oil
- 4 tbsp mirin
- 1 tbsp lemon juice (or yuzu juice), to taste
For the halibut
- 500g/1lb 2oz boneless halibut fillet, cut into 2.5mm/⅒in slices
- olive oil, for brushing
- 1 tbsp toasted sesame seeds, to garnish
- 1 tbsp bonito flakes, to garnish
- salt
Method
For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside.
To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove.
Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately.
