I’ve been on a seafood kick recently. Mostly I’ve wanted to eat ALL THE SALMON, but I’m also dreaming about the fresh fish case at Santa Monica Seafood (totally normal, I promise). So for this week’s 2015 cookbook challenge, I consulted my trusty True Food Kitchen cookbook once again and made Halibut with Umami Sauce.
Can we talk about umami sauce for a second? It’s the signature ingredient at Umami Burger and it also happens to include tamari, which doesn’t work for someone who’s allergic to soy. But thankfully there’s a great soy-free alternative in the form of coconut aminos, which I swapped in instead and the sauce still came out wonderful. Plus, by using the coconut aminos, the umami sauce is paleo friendly if you are into that sort of thing.
This recipe required minimal ingredients since the fish and the sauce were supposed to shine. We didn’t have fingerling potatoes so we used a combo of red potatoes and sweet potatoes, and aside from the sauce update, followed the rest of the recipe. Side note: how awesome do these potatoes look?
Halibut with Umami Sauce (adapted from the True Food Kitchen Cookbook)
1/2 pound sweet potatoes + red potatoes
1/2 tbsp olive oil
1/2 pound brussels sprouts cut in quarters
2 halibut steaks (4-5 oz)
1 1/2 tsp salt
Salt and pepper to taste
2 tbsp olive oil (for pan)
1 1/2 cups roasted mushrooms
1/4 cup umami sauce
Umami Sauce Ingredients (makes 1 1/2 cups):
1/4 cup apple cider vinegar
3 tablespoons coconut aminos
1 cup nutritional yeast flakes
8 mashed garlic gloves
1/2 cup olive oil
Preheat oven to 400F. Line a baking sheet with foil (we used a cast iron skillet instead).
Chop up your sweet potatoes and red potatoes and toss them with olive oil, salt and pepper. Roast for 35-40 minutes or until tender.
Wash and dice your brussels sprouts and season with salt and pepper.
Heat an ovenproof skillet over medium heat. Add your olive oil and put the fish in the hot pan and place under the broiler. Cook until golden brown (roughly 10 minutes).
Heat another skillet over medium heat and coat with olive oil. Place your mushrooms and brussels sprouts in the skillet and cook until crisp.
Serve your halibut over your brussels sprouts + mushroom mixture and your roasted potatoes. Drizzle your umami sauce on top and enjoy!
What’s your favorite fish dish? Is anyone else on a seafood kick as much as I am?