Asian Miso Halibut from Pearl's Deep Dive in Royal Oak

Pearl’s Deep Dive just recently opened in December on Main Street in Royal Oak. Check them out here: www.pearlsdeepdive.com Asian Miso Halibut Ginger Miso Gochujang Sauce 1/3 C Garlic, 1/3 C Shallots, & 1/4 C Ginger 3T Miso Paste & 1T Gochujang ½ C Sake 1/3 C Soy sauce 1.5 C Water 1T Honey 3T Slurry(Corn starch & Water) 2T Butter(Mount in at end) Veg Set 2 Pearl onions (Pealed & quartered) ¼ C Carrot 1/3 C edamame 1tsp Garlic 1C Bok choy 1T sliced Almonds S/P to taste 1tsp butter Procedures Sauce-Sweat Garlic, ginger, & shallots until nice aroma. Add Miso& Gouchujang, cook lightly for one minute. Deglaze pan with Sake and reduce by half. Add soy, water, honey, & Slurry. Let simmer to thicken and add butter. Use stick blender of blender to pure. Veg- Toast Almonds separate and set aside. Oil pan and saute onions until lightly brown, add carrot and cook for one minute, add edamame & bok choy, cook until greens are wilted. Add Butter and salt. Halibut-Season fish generously on both sides. Heat oil and saute fish skin side up. Place in 400 oven for 2 minutes. Remove fish and flip carefully in pan. Add butter and baste fish.