4 ea. (7 oz) halibut filet
4 t ginger pepper mixture (equal parts grated ginger and cracked black pepper)
kosher salt and white pepper to taste
2 t olive oil
6 oz ginger vinaigrette
1 cup steamed white rice (warm, ready for service)
1 cup julienne mixed vegetables
12 ea. won ton skins (thin sliced and fried crisp)
1 ea. scallion sliced thin
black sesame seeds
1 t fresh ginger minced
2 t shallots chopped
2 t rice vinegar
1 t lime juice
1 t soy sauce
1/ 2 c cilantro rough chopped
1 t sesame oil
1/ 2 cup olive oil
kosher salt and pepper to taste
Combine all ingredients in a blender except oils and salt and pepper. Blend until smooth. With blender running, slowly drizzle in oils to emulsify. Season to taste with salt and pepper and set aside for service.
Heat oil in a large non stick skillet, rub each halibut filet with equal amounts of ginger pepper mixture and season with salt and pepper. Sear halibut filets skin side up until a nice crust forms, turn filets and repeat process. Cook over medium heat until just cooked through. Do not overcook. Remove fish from pan and reserve on a warm platter. Sauté vegetable until heated through and still crisp.
Spoon rice in center of plate, top with a small amount of vegetable mixture, halibut filet and more fresh vegetables. Drizzle entire dish with vinaigrette , garnish with fried wontons, scallions black sesame seeds, chili oil and cilantro.