Halibut Roast-Bone in with Wasabi Cream Sauce

The "wheel" of the fish is the part where the belly cavity ends and before the tail starts. This gives you a piece of fish that has the fewest bones in it. Just let us know that you are doing this recipe and we will cut it for you from a whole fish.

  • This recipe is best served to 6 or more because it is necessary to cook a bigger piece of fish for optimal results. (though leftovers are good too.)

  • Wasabi sauce is a perfect compliment for this recipe and it's great on many other fish!

Ingredients

The Roast

  • 3 pound "wheel" of halibut, minimum (or as big as you need)

  • 3 tablespoons olive oil

  • 2 tablespoons kosher salt

  • one foil covered broiler pan 

Wasabi Cream Sauce

  • 1 cup creme fraiche

  • 4 tablespoons wasabi paste(best made from wasabi powder)

  • 2 tablespoons fresh lime juice

  • 1 ounce wasabi tobiko (fish eggs)

  • zest of one lime 

Directions

  • Combine all ingredients for the sauce. This can even be made one day ahead and refrigerated.

  • Preheat oven to 500 degrees with foil covered pan inside for 20 minutes. Place fish in a bowl, brown skin side up. Rub the roast completely with olive oil then rub salt on top side only. Leave at room temp while the oven is heating. Remove HOT pan from oven and place the roast carefully on the pan. Place pan back in the oven and cook for 30 minutes. Remove roast from oven, peel off the top skin. Slice down the center of the fish longwise and slide the meat off the bone. After removing fish on the top side, lift off the bone and remove bottom pieces from pan. The skin on the bottom side will stick to the foil.Serve in large pieces and top with wasabi sauce.

  • Serves 6 people. Enjoy!

Dirk FucikFish