Seared Halibut and Vegetables over Udon.
My Seared Halibut and Vegetables over Udon is a simple Asian fish entrée that is not only full of flavor but is extremely nutritious, low in calories and heart healthy! Alaskan wild halibut stars is my Seared Halibut and Vegetables over Udon recipe which is flavor enhanced with Thai red chili sauce and umami Korean soy paste. Ginger and Gochugaru, Korean red pepper flakes give a depth of heat to this dish that benefits circulation; it’s a gentle heat, not a spicy one. I chose organic green beans and asparagus to compliment the halibut but a broccoli or bok choy and carrot combination would be a great choice as well! Use the vegetables you have on hand; for that matter use the fish you have on hand, just keep the sauces and spices for all the flavor and health benefits they offer! Serve my Seared Halibut and Vegetables over Udon with rice if you prefer and don’t forget a good glass of Riesling or maybe a cup of warm sake. Yum!
Note: these ingredients can be adjusted to accommodate the amount of servings
2-3 tablespoons organic sesame oil
1-2 organic green onions, chopped
1 inch fresh ginger, peeled and thinly sliced
1 teaspoon Thai red chili sauce
1 teaspoon Korean soy paste
1/2 teaspoon Korean red pepper flakes, Gochugaru
Dash of sake
1/2 cup barely steamed organic green beans, cut in half
1/2 cup barely steamed organic asparagus, cut in 2 inch pieces
1-2 4 ounce halibut portions
Cooked Udon noodles or rice for serving
In a medium frying pan, heat the oil to medium high
Add the onions and ginger
Stir in the chili sauce, soy paste and the Korean pepper flakes
Place the halibut portions in the middle of the pan and sear each side for a couple of minutes, basting with the pan sauce
Add a dash of sake to the pan
Add in the organic vegetables
Remove from heat
Serve my Seared Halibut and Vegetables over Udon noodles or rice. Delicious with a dry Riesling or warm sake, Enjoy and stay healthy!
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