Chef Andrew Zimmern's Seared Halibut with Miso and Strawberry Rhubarb Flambe

 
 
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The (RED) ALL-STAR KITCHEN Cook Along with P!NK, Chef Andrew Zimmern, and host Billy Harris is one week away, so get the party started by checking out the recipes we’ll be making.

Can’t cook or won’t cook? So what? We also have a recipe for the perfect cocktail you can make alongside mixologist Charlotte Voisey.

Tickets for the interactive cook along are limited and selling fast, so if you haven’t purchased yours yet, now is your chance! With P!NK and Andrew Zimmern, it’s sure to be a f****n’ perfect evening. Tickets are only $25 and 100% of proceeds from every ticket sold go to the Global Fund COVID Response.

 

SEARED HALIBUT WITH MISO

Serves 2

Fish

Ingredients:

  • Two portions of center cut halibut loin, 1 typically serves 4 or 5 ounces

  • Sea salt, ground white pepper

Directions:

  1. Season the halibut with sea salt and pepper.

  2. Preheat a skillet over very medium heat.

    Add a few teaspoons of toasted rapeseed oil or canola oil and when the oil is smiling, lay the fish pieces in the pan cooking for approximately 4-5 minutes per side. 10 minutes for an inch of thickness is a good standard for fish like this.

  3. Remove fish from skillet and let fish rest for a few minutes on a warm plate lined with a paper towel.

  4. Serve on plates perched against a small bundle of sautéed greens (spinach/chards/mustard greens/shiso etc) and over a small puddle of the sauce.

Miso sauce

Ingredients:

  • 2/3 cup light (blond) Japanese miso paste

  • 3 egg yolks

  • 6T sake

  • 6T sugar (or more to taste)

  • 1t dashi no moto (instant dashi powder)

Directions:

  1. Combine all ingredients in a metal work bowl.

  2. Set bowl over water that is lightly boiling, and whisk slowly, scraping down the sides until eggs have set and sauce has tightened. Reserve.

  3. Leftover sauce can be reheated or used cold, it’s delicious on everything.

OLD SCHOOL STRAWBERRY RHUBARB FLAMBE WITH RUM CARAMEL

Ingredients:

  • 4T butter

  • Several pinches salt

  • 1/3 cup brown sugar

  • 2 ounces aged Flor de Cana rum

  • 1 cup thinly sliced rhubarb

  • 2 cups halved, cleaned, ripe strawberries

  • 1 pint vanilla ice cream

Directions:

  1. Divide ice cream into 4 bowls, place 3 lychee in each bowl and place bowls in freezer or fridge.

  2. Place butter, salt and brown sugar into a 12–14-inch sized skillet and cook for several minutes.

  3. Add the remaining fruit and cook for 2-3 minutes.

  4. Add the rum, dipping the pan to the heat to flambe if you care to. Cook for a minute or so to allow sauce to come together.

  5. Divide fruit and sauce over ice cream with a serving spoon.

  6. Serve immediately.

SHISO GREEN GIMLET

Ingredients:

  • 1 oz Hendrick's Gin

  • 1 oz Sake

  • 1 inch fresh cucumber—chopped

  • 4-6 green grapes

  • 1/2 a lemon—to be juiced fresh

  • 1/2 oz simple syrup (combine equal parts of sugar and water together until fully dissolved)

  • 1-2 Shiso leaves (basil or mint is a good alternative)

Directions:

  1. Chill a martini glass, in the freezer or by filling with ice

  2. Put grapes and cucumber in a cocktail shaker and muddle

  3. Add other ingredients

  4. Add ice and shake well

  5. Double strain using a fine strainer (tea strainer) into chilled martini glass

  6. Garnish with single leaf (shiso/ mint /basil)