Halibut ceviche salad with roasted pepper sauce
This recipe comes from Hopscotch Chef Kyle Itani, a fourth-generation Japanese American with a Sicilian mother whose food background spans many cultures and experiences. At his Oakland restaurant, mashup dishes include Halibut fitters with sofrito braised collard greens and sashimi with flowering cilantro. This ceviche-style dish has only three components: fish cured in lime and ginger, a mixed salad and roasted bell pepper pure — all ingredients which can be substituted for whatever is in your fridge. The roasted bell pepper pure can be made in a large batch and used to top meats, fish, salads or even served on its own as a dip.
MAKES 2 SERVINGS
1 yellow bell pepper
1 red bell pepper
1/4 cup olive oil
1, 10-ounce fillet halibut (or any other white fish)
1-inch piece ginger
1 endive1/4 cup daikon sprouts
Kosher salt and freshly ground black pepper
Turn on the broiler. Drizzle the bell peppers with 1 tablespoon oil and place under the broiler to roast. Roast until completely blackened. Remove from the oven, place in a paper bag and let steam until the skin is soft. Peel and discard the skin. Place the yellow pepper in a blender or food processor with 2 tablespoons oil and blend until smooth. Season with salt. Repeat with the red pepper. Set the pepper sauces aside.
Peel and mince the ginger using a citrus zester. (If you don't have a zester, you could also blend the ginger with just a sprinkle of water to get the blender going. ) Juice the lime.
Remove most of the bloodline from the fish. (Itani likes to keep just a little bit of the blood line present for extra flavor, but too much can overwhelm because of its high iron content.)
Slice the fish into sashimi-style pieces by placing the loin right-side up. Holding the knife at a 45-degree angle, slice the fish about three fourths of the way down and — when toward the bottom of the loin — turn the knife to a 90 degree angle and finish cutting through. Itani says that texturally, this is a really nice cut (and it looks pretty, to boot). These things influence how the fish feels in your mouth. Keep slicing two-ounces pieces.
Submerge the fish in the lime juice and minced ginger and let marinate for about 10 minutes while you prepare the other ingredients.
Peel and thinly slice the shallot. Place the shallot in a small bowl of cold water to soak and remove a bit of the bite. Thinly slice the endive.
Drain the shallot and the fish.
In a medium bowl, toss together the fish, ginger, endive and shallot. Drizzle with the remaining olive oil and season with salt and pepper.
Spread a couple of tablespoons of the red pepper sauce on two plates. Divide the salad evenly and mount on top of the sauce. Top with a spoonful of the yellow bell pepper sauce and serve.