Roasted Pepper & Rice Sandwich with Grilled Halibut, Oyster Mushrooms & Orange Szechwan Vinaigrette

Vinaigrette

1 minced garlic clove 1
1 tsp minced ginger 5 mL
2 tsp orange zest 10 mL
2 tbsp orange juice 30 mL
2 tbsp soy sauce 30 mL
2 tbsp rice wine vinegar 30 mL
1 tsp sesame oil 5 mL
1 tsp each, salt and pepper 5 mL

Halibut and Rice

1lb halibut fillets, cut into 4 oz (125 g) portions 500 g
1 tsp each, salt and pepper 5 mL
1 nori sheet (dried seaweed) 1
2 each, roasted red and yellow peppers 2
1-1/2 cup cooked USA sushi rice, cooled to room temperature 375 mL
1 tsp toasted sesame seeds 5 mL
2 tsp olive oil 10 mL
12 asparagus spears, cut 4-inch (10 cm) lengths 12
1 tbsp butter 15 mL
1/2 cup minced shallots 125 mL
1 minced garlic clove 1
2 cups oyster or chanterelle mushrooms, quartered 500 mL
2 tbsp chopped fresh thyme, tarragon, basil combined 30 mL

Directions

Whisk together garlic, ginger, orange zest, orange juice, soy sauce, vinegar, oil, salt and pepper. Set aside.

Sprinkle halibut with salt and pepper. Refrigerate until ready to use.

Using a 3-inch (7.5 cm) round cookie cutter cut 4 circles each from the nori sheet and red and yellow peppers. Wrap a plate in plastic wrap and place a greased cookie cutter on plate. Press a 1/2-inch (1 cm) thick layer of rice into the bottom of the ring - press down firmly. Follow with a layer of nori, then red pepper, then yellow pepper. Top with a layer of rice, pack down firmly and sprinkle with toasted sesame seeds. Lift cookie cutter from sandwich. Repeat three times. Sandwiches can be served at room temperature or warmed slightly in a microwave.

In large skillet, heat olive oil over medium high heat, add halibut and sauté until golden and cooked through, turning once, about 4 minutes each side.

Steam asparagus until tender crisp, about 2 minutes. Set aside.

In same skillet, melt butter over medium high heat. Add shallots and garlic, stirring until tender, about 3 minutes. Stir in mushrooms and cook until golden, about 7 minutes. Sprinkle with herbs.

Plating

Cut rice sandwich in half. Place sandwich in centre of plate with round edges touching and straight edges forming a wide ‘V’. Spoon a 1/4 of the mushrooms to form a cascade from the hollow of the ‘V’. Top with 3 asparagus spears and one piece of halibut. Drizzle with vinaigrette. Assemble remaining plates in similar fashion, serve immediately.

Makes 4 servings.

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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