HALIBUT AND CRISP WHITE SALAD WITH SWEET MISO DIJON DRESSING

By akselden

Ingredients

• 1 daikon (Asian radish, about 1 lb.), peeled
• 1 jicama (Mexican root vegetable, about 1 lb.), peeled
• 1 Vidalia onion or 2 leeks, white part only
• 1 can (227 ml) sliced water chestnuts, rinsed and drained
• 8 halibut fillets (about 2-1/2 Lbs.)
• Vegetable oil
• 2 packages (each 3-1/2 oz.l100g) enoki mushrooms
• 2 tbsp sesame seeds, toasted
• Miso dressing
• 1/4 cup shiro miso paste*
• 1/4 cup champagne or white wine vinegar
• Juice of 1 lemon
• 2 tbsp Dijon mustard
• 1 tsp sesame oil
• 1 tsp ground bonito flakes** (optional)
• 1/4 tsp ground peppercorns, preferably Szechuan (or white pepper)
• 1 cup grape seed or vegetable oil

Preparation

Step 1

1. To make the miso dressing, puree miso paste, vinegar, lemon juice, Dijon mustard, sesame oil, bonito flakes (if using) and Szechuan or white pepper in food processor or blender. With motor running, gradually pour in oil until blended. Measure out 1/2 cup and reserve.
2. Slice daikon, jicama and onion into julienne strips. For ease, you can use a mandolin or food processor fitted with the appropriate blade.
There should be about three cups ,each of julienned daikon and jicama, and one cup onion. Place in bowl with water chestnuts. Toss with rest of
m1'!o dressing. Set aside.
3. In a shallow dish, coat halibut fillets with reserved miso dressing. In large nonstick skillet, heat two teaspoons veg1f/e oil over medium-high
heat; cook fish in batches (adding more oil if necessary) for eight to 10 minutes, turning once, or until fish IS opaque are flakes easily when
tested with a fork. Keep warm. (Alternatively, get halibut on greased grill over medium heat.)
4. Trim root ends from enoki mushrooms. Heat oil remaining in skillet over high heat; cook mushrooms for 30 to 60 seconds until slightly
softened. Remove from heat.
5. To serve, place about 112-cup mound of white salad in centre of each of eight serving plates. Lay halibut fillet on top of each mound; garnish
with enoki mushrooms and sesame seeds.