I just made this for dinner and DEVOURED it. I think I want to put Yuzu-kosho cream on everything I eat for the rest of my life. Also, I love anything pickled ALWAYS, so this recipe is a dream come true. Chef Akiko Moorman made my halibut dreams come true. That needs to be on a t-shirt.
I was lucky enough to be Akiko’s roommate at Eat Retreat. I knew I liked her style when I saw her prep a pig for the spit, but it was love when saw her nightstand covered in knives. My Eat Retreat bedmate (Yep, we shared a giant bed.) is quite impressive.
From her website:
“Born in Juneau, Alaska, Akiko Moorman is a chef, restaurant consultant, food stylist, and planner of kick-ass food events. She’s worked at Manhattan restaurants like Momofuku and Freemans, food styled for Seasons 1 & 2 of IFC’s Dinner with the Band and appeared on the Cooking Channel’s Foodography with Mo Rocca. She enjoys serving dinners on farms, at museums and on rooftops, retrofitting Home Depot products into smokers, and cooking whole animals on a spit. A long time New Yorker, Akiko moved to Philadelphia in 2010 to be the chef de cuisine at Speck; she’s currently restaurant consulting for three restaurants, as well as running Philly’s annual 2nd St Festival.”
We are so lucky to have her write a recipe for Siren, especially since the 2nd St Festival happens this Sunday!
I love that you get a sense of Akiko’s sass when you read this recipe. Try it out and let me know what you think!
Grilled Halibut with Yuzu Kosho Cream and Pickled Red Onion
Grilling halibut alway feels like the right thing to do as it is hearty enough to take the direct heat, it also benefits from the smoky char. Or maybe it just reminds me of Alaska and home. If someone bought you some of those fancy cedar planks for grilling, use them with this fish! But before you grill, make everything else first. If you have never used Yuzu Kosho, it is an amazing condiment. It made with the rind of the Yuzu citrus fruit and hot pepper. The balance is remarkable.
You will need:
Creme Fraiche (homemade is best)
First, cut the onion very thin or use a Japanese mandolin. Use a little warm water to dissolve 2 Tb of Sugar and Salt. Add the sliced Red Onion and cover with Rice Vinegar. Let this sit for at least 20 – 30 minutes or until the onions take on a pretty color.
For the Yuzu-kosho cream, put about a 1/2 a cup of creme fraiche in a small bowl. Mix in 1Tb of Yuzu-kosho. Taste it. Isn’t it dericious? I can say that. I’m a hapa. If you like spicy, add a little more.
Now, fire up that grill. If you are using the cedar planks make sure you have soaked them overnight. Otherwise you will ruin Anna’s beautiful fish. If you are not, no worries, a little color on Halibut is incredible. Season the fish with salt and white pepper. Medium to high heat, grill the fish for about 4 minutes per side, skin side first. I would recommend using a cake tester to check if the center is warm.
Now to plate. A little dab of the Yuzu-kosho on the plate, fish on top and garnish with the pickled red onion. Now you have a dish with a little bit of heat, a little acidity from the pickle and a little allium from the onion to go with your gorgeous Halibut!