I’m no chef. Certainly not. But I wanted to raise the standards for my sushi, make it something that you look at and really crave.
Oh, and Son complains I make too many rolls.
So I was looking through my kitchen, trying to figure out what the heck we had that could possibly be used to make a really awesome dish with the halibut I got.
Then I saw these tomatoes in the fridge, which had been used as a side for a really amazing sake-steamed black cod dish I made the day before. Hm. Tomatoes… seafood… cocktail sauce! Why don’t I make a sort of cocktail sauce, except without the tomatoes mixed in?
(Yes, my mind works in weird ways sometimes.)
So I looked up a recipe for cocktail sauce, then made up my own version, except without the tomatoes blended into it. Just because it looks cooler that way. And… well, this is what I came up with.
It actually turned out very well. Son has fallen in love with the sauce… it goes amazingly well with seafood.
- small fillet of sashimi-grade halibut
- 1/2 cup mayonnaise
- 1 tbsp rice vinegar
- 1 tsp wasabi
- dash salt
- 1 tbsp brown sugar
- 1/4 tsp garlic powder
- 8 cherry tomatoes, roasted
- a few leaves of basil
- crushed pistachios
- Slice the halibut into thin slices.
- Mix the mayonnaise, rice vinegar, wasabi, salt, brown sugar, and garlic powder.
- Roast the cherry tomatoes.
- Roll the basil leaves tightly, and slice thinly in a chiffonade.
- Place a pool of the mayonnaise sauce on a plate. Top with two slices of halibut, and a few roasted tomatoes. Garnish with the basil and crushed pistachios.
Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.