Miso Halibut and Clams
devided into parts (2 to 4)
red curry paste
fresh lemon juice
handfuls of baby bok choy
cuthalf and quickly blanched and dried
cleaned little neck clams
Thai Sweet Chili Sauce
Fresh lemon wedges or a balsamic glaze
Prepping the fish:
Combine the miso paste, curry paste, lemon juice, oil and mirin. Mix well.
Slather onto the collar pieces and allow to sit for 20 minutes.
Pre-heat broiler to high.
Place slathered halibut collars onto a cookie sheet, skin side up.
Broil for several minutes until fish and sauce start to blacken
Flip fish over and repeat.
Meanwhile, in a saute pan melt the butter and saute the shallot and garlic until tender.
Add the wine and bring to a boil.
Reduce heat and simmer for 2 minutes – add the clams and cover the saute pan.
Allow to cook until the clams open (a couple minutes). Remove the clams to a plate and cover with foil to keep warm.
Add the chili sauce to the remaining liquid and allow to simmer until liquid is thickened; approximately 5 minutes.
Finishing the dish:
Toss the bok choy in the sauce and remove to your serving platter(s).
Pour remaining sauce from the pan into the bottom of your serving platter(s) and top with the cooked halibut and add the clams to the plate.
Serve with wedges of lemon or drizzle with a balsamic glaze.