Savory Grille
Pan-Seared Halibut2017-10-26T11:15:33-04:00

Pan-Seared Halibut

Presented by Savory Grille


  • 1 cup forbidden black rice
  • 2 1/2 cups water
  • 3/4-inch thick slice watermelon (rind removed)
  • 1/4 cup mirin
  • 2 T soy sauce
  • 4 6-oz. halibut fillets
  • 8 oz. jumbo lump crabmeat
  • 1/2 cup sugar snap peas
  • 1/2 cup mushrooms (enoki, shiitake, or oyster)
  • 1 T sesame oil
  • 2 T kabayaki sauce (or substitute teriyaki sauce)
  • Salt and pepper to taste


For the Forbidden Black Rice
Place the rice, water, and a small amount of salt in a saucepan. Bring to a boil. Cover with lid, reduce heat, and cook for 20 minutes. Remove from heat, keep covered, and let rest for 10 minutes.

For the Compressed Watermelon
Place watermelon in cryovac bag with the mirin and soy. Remove the air using a vacuum sealer and select the extend-time function. Allow to rest in the refrigerator for a minimum of 20 minutes before using. Before serving, cut watermelon into small batonnet sticks or other desired shape. (To make the watermelon without a cryovac machine, simply marinate in the refrigerator for 2 to 3 hours.)

For the Halibut
Lightly season the fish with salt and pepper. Add the sesame oil to a hot sauté pan. Place the fish in the pan and cook for 3 to 4 minutes on each side. Remove the halibut and add the sugar snap peas and mushrooms to the hot pan. Stir the vegetables continuously for 60 to 90 seconds; do not overcook vegetables. 

To Serve

Spoon a mound of rice on each plate and top with a portion of the halibut. Using a pastry brush, paint a swath of kabayaki sauce across the plates and arrange watermelon batons on the side. Scatter vegetables across plates and top with chunks
of crabmeat.

Serves 4

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As seen in the Summer/Fall 2017 Issue

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