This is one of the recipes that Lynn Crawford (Executive Chef, Four Seasons Hotel Toronto) and I whipped up cooking on the fly with a fridge full of mystery ingredients. Soy sauce wasnt in our fridge so use to season the sauted vegetables and noodles.
Directions for: Grilled Halibut with Sauteed Vegetables and Udon Noodles
Ingredients
Grilled Fish4 fillets halibut (each fillet about 5 to 6 ounces/142 grams to 170 grams)
Salt and pepper, to taste
2 Tbsp grapeseed oil (30 ml)
Sauteed Vegetables and Udon NoAbout 8-ounces udon noodles, blanched in boiling water for 2 to 3 minutes
1 heads brocolini, cut in florets
orange bell pepper, cut into triangles
red bell pepper, cut into triangles
1 carrot, peeled, thinly sliced on the diagonal
Handful sugar snap peas
2 shallots, sliced
Splash of white wine
Splash of chicken stock
4 sprigs flat leaf parsley, for garnish
Directions
Grilled Fish1. Preheat grill to high.
2. Season the fish with salt and pepper. Rub with a little grapeseed oil.
3. Reduce heat to medium. Add fish to grill and cook 3 to 4 minutes per side or until just firm and cooked through. Serve with Sauteed Vegetables and Udon Noodles.
Sauteed Vegetables and Udon No1. Add grapeseed oil to a large saut pan or wok over high heat. Add carrots, broccolini, peppers, sugar snap peas and shallots. Saut for 2 to 3 minutes. Season the vegetables with salt and pepper. Add a splash of white wine and chicken stock. Add udon noodles keeping to one side of the pan. Saut for 1 minute just to warm through and add a little flavour. Transfer vegetables and noodle to plate with halibut. Garnish with sprig of parsley.
See more: Fish, Vegetables, Grill, Main, Lunch, Dinner, Stir-Fry, Japanese, Barbeque, Saute, BBQ