Furikake-Crusted Halibut With Green Tea-Dashi Broth

More from this source
SF Gate


Add a comment


3 cups cold water

6-inch piece kombu (dried kelp)

1/4 cup + 2 tablespoons (packed) dried bonito flakes

1 tablespoon sake

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon soy sauce

2 tablespoons green tea leaves (genmai-cha)

4 tablespoons furikake (Japanese seaweed seasoning), preferably nori-wasabi

4 halibut fillets, about 6 ounces each

2 tablespoons peanut or canola oil

Hot steamed rice

You might also like

Potato-Crusted Halibut
America's Test Kitchen Feed
Matcha & Pistachio-Crusted Halibut
Bon Appetit
Sesame-Crusted Halibut With Poblano Cream Sauce
Coastal Living
Grilled Coriander-Crusted Fish Steaks With Gazp...
Food Republic
Crunchy Pepper-And-Parm-Crusted Halibut With Ch...
Every Day with Rachael Ray
Walnut-Crusted Halibut Over Sauteed Fennel
The Dr. Oz Show
Hazelnut-Crusted Halibut With Apple Salsa
Potato-Chive-Crusted Halibut
Coastal Living
Pecan-Crusted Halibut With Dijon Cream Sauce
Coastal Living
Thyme-Crusted Buttery Halibut With Parsley Sauce
Food & Wine