Wasabi Pea Crusted Halibut
By early this week, I looked around at our mostly unpacked house (and by “house” I mean the downstairs – I still prefer to ignore half of the chaotic upstairs), and thought, “It is time to cook.” I didn’t want to make anything that would take all day, but I did want to make something worth the first home-cooked meal in the new house. I spent the next hour searching through cookbooks, instead of sorting through yet another box, and found a recipe for halibut with a wasabi pea/mayonnaise topping in my Whitewater cookbook.
After a short skip to the store (my favorite New Seasons is a whopping five blocks away), I started to pull out the ingredients. Then, realized for the umteenth time that the “sweet chili sauce” I keep thinking is in my pantry is actually Sriracha sauce. (OH, did I mention I have a PANTRY! Not one cupboard where I stack piles of dry food?) Anyway, no biggie, I just decided to make my own sweet chili sauce with a combo of Sriracha and honey.
Local, delicious honey.
Mixed that with some mayonnaise and pressed in some chopped wasabi peas.
The result was a cooked fish that was prepared and cooked in 20 minutes and tasted a little like some sushi rolls I have had. You know crunchy rolls that have some spicy mayo on them? It was just like that. Yummy.
Recipe
Hey, this recipe is downloading as a .docx and I can’t read it. Help, I want to make it!
Sorry! The PDF has been downloaded. Happy cooking!
[...] of food we indulge in when we go out, and fish seemed like a good option. I planned on making the Halibut with Wasabi Pea Crust, but the halibut was $18.99 a pound. [...]