Thursday, 29 May 2008

Spice Blackened Halibut with Daikon and Pea Puree

Along with preserved lemons, I have had a bit of a fetish about cooking with daikon for a while now. Also referred to as Chinese radish or mooli, the long white and fairly scary vegetable has been on my wishlist at the market for a while. We do love to eat fish regularly and I particularly liked this spice rub as it features another "it" ingredient, cayenne pepper. The original recipe is here.

Spice Blackened Halibut
1 tsp thyme
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1/4 tsp onion powder
1 tsp garlic powder
1 tsp cumin
2 halibut fillets

Mix the spices together on a plate and coat the fish on either side. Place on a very hot frying pan (it will make your entire house smoky so be prepared) and fry each side for 3 minutes until blackened but not totally burnt. Place the fish in an oven proof dish and finish off in the oven, being careful not to overcook.

Daikon and Pea Puree
1 cup of peas (fresh or frozen)
1 daikon radish julienned
1 handful of alfalfa sprouts
olive oil

Boil the peas in water for 3-4 minutes. Drain, refresh and place in a mixing bowl. Puree with the hand blender and add olive oil. If the mixture is too thick, you can add a splash of water.

Fry the julienned daikon strips for 3-4 minutes in olive oil until starting to brown.

Place the pea puree in the centre of the plate, top with a pile of daikon and then the fish fillets themselves. Place a small handful of alfalfa sprouts on top for garnish. Season with a grind of black pepper.

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