Halibut with Avocado and Creamy Teriyaki
4 servings
25 minutes
Halibut with avocado and creamy teriyaki is an exquisite dish that combines the tenderness of fish, creaminess of avocado, and sweet-salty notes of teriyaki. This recipe is a true celebration of flavors where Japanese motifs harmoniously intertwine with Western culinary techniques. Marinated in aromatic chimichurri, the avocado gains spicy notes while the halibut retains its juiciness thanks to a spinach coating. The creamy teriyaki adds depth and a velvety texture, turning each forkful into a gastronomic delight. This signature recipe is perfect for special dinners when you want to impress guests with refined taste and an unusual presentation approach. It pairs wonderfully with light white wine or refreshing citrus drinks, revealing the full palette of flavor nuances.
1
For chimichurri, finely chop parsley and cilantro leaves, and also finely chop half a chili pepper. Mix them, add olive and sesame oil, salt, and a bit of lime juice.
- Coriander: 10 g
- Parsley: 10 g
- Chili pepper: 1 piece
- Olive oil: 80 ml
- Sesame oil: 20 ml
- Salt: to taste
- Lime: 0.3 piece
2
Cut the avocado in half, remove the pits, and scoop out the flesh with a spoon. Make several cuts on the cut side of each half. Marinate them in chimichurri.
- Avocado: 4 pieces
- Coriander: 10 g
- Parsley: 10 g
- Chili pepper: 1 piece
- Olive oil: 80 ml
- Sesame oil: 20 ml
3
In a saucepan, mix cream and teriyaki sauce, bring to a boil and pour into a siphon. You can also do without the siphon by whipping the cream with a mixer or not whipping it at all; the sauce's taste won't change much.
- Cream: 200 ml
- Teriyaki sauce: 100 ml
4
Cut the tomatoes into wedges, peel them, and dice into medium cubes. Add sliced chili and olive oil.
- Tomatoes: 4 pieces
- Chili pepper: 1 piece
- Olive oil: 80 ml
5
Cut the halibut fillet into portion pieces, season with salt and pepper, and place on a baking sheet greased with olive oil, skin side up. Add a few sprigs of thyme and place the prepared avocados nearby to marinate for about 5 minutes while the oven heats up.
- Halibut fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 80 ml
- Thyme: 4 sprigs
- Avocado: 4 pieces
6
Send the halibut and avocado to the oven preheated to 220 degrees in convection mode for 5 minutes.
7
Carefully remove the skin from the prepared halibut. Boil some salted water in a saucepan, dip the spinach leaves for a few seconds, then place the spinach on the halibut instead of the skin.
- Spinach: 60 g
8
Place the halibut and avocado on a plate, squeeze creamy teriyaki from a siphon next to it, and garnish with a salad of tomatoes and fresh herbs.