Monday, July 19, 2010

The blog takes its 2nd Trip!......Miso-glazed halibut (served with wasabi mashed potatoes and garlicky-spinach)

So this past Saturday, I went to my good friend Michelle's house. As she is one of my oldest friends, we had a lot of catching up to do. Nothing a good meal and some wine couldn't cure.
This was a very tasty and easy summer dish that was whipped up in no time! The fish recipe came from the food network.

Serves 2.


2 medium potatoes
2 T butter
splash 2% milk
1 teaspoon wasabi powder (or more to taste)
salt & pepper
2 - 6 oz pieces halibut
1 T white miso
1 T honey
splash extra virgin olive oil
1 bag spinach
3 cloves garlic

Preheat the oven to 475 degrees.

For the potatoes...
1. In a medium size pot, heat water to boiling. Add potatoes and cook until tender. (While they are boiling you can start to prepare the fish). Before draining the water, mix a splash of potato water with the wasabi powder until well combined. Then drain and transfer potatoes to a mixing bowl.
2. Mash the potatoes with a fork or a mixer. Add wasabi paste, salt, pepper, butter and milk and stir until creamy. If the potatoes are dry you can add more milk. (Also, feel free to add more pepper, salt and wasabi to taste. I wanted there to be a hint of wasabi but for the potatoes to not be too overwhelming and distract from the fish, so I only added a little bit.)
3. Return the potatoes to the pot and heat to low (stirring occasionally) while the fish and spinach cook.

For the fish...
While the potatoes are boiling, you can prepare the fish for the oven.

1. Spray a glass baking dish with olive oil.
2. Mix miso and honey in a bowl until combined.
3. Spread mixture over the top of fish.
4. Put the fish in the oven when the potatoes are drained, and bake for 15 minutes or until the fish flakes away.

For the spinach...

While the fish is baking you can prepare the spinach.

1. Rinse the bag of spinach and break off any rough stems.
2. Slice the garlic finely.
3. Heat the olive oil on medium in a large pot or wok. Add garlic and cook until the oil is fragrant.
4. Add spinach and cover.
5. Wilt the spinach. Add salt and pepper to taste. Stir frequently until completely wilted.

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