Courtesy of Creo Restaurant Chef Andrew Plummer

West Coast Halibut with a soy ginger butter



  • 4-7 oz halibut fillets
  • 1 cup ground wasabi peas
  • 2 tablespoons Olive oil
  • Salt and pepper to taste

Soy Ginger butter

  • 1 tbs. chopped fresh ginger
  • 1 tbs. honey
  • 2 tbs. demi glace
  • 1/4 tsp. sesame oil
  • 1/2 tsp. chopped fresh garlic
  • 2 tbs. soy sauce
  • 1/3 cup butter
  • 1 Thai chili pepper (optional)

Roasted Corn Salad

  • 10 oz. of French green beans (blanched and chilled)
  • 1/2 cup- sliced grape tomatoes
  • 1 cup roasted corn (3-4 ears)
  • 1 diced avocado
  • 1/8 cup chopped scallions
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove minced garlic
  • 1/2 tablespoon chopped cilantro
  • Salt and pepper to taste




  • Grind wasabi peas in food processor.
  • Place halibut in ground wasabi pea mixture, skin side up, and lightly press to coat the one side.
  • In a large non-stick saute pan heat olive oil.
  • Place fish, wasabi side down, and lightly brown.
  • Turn fish after browning one side and finish cooking in a 350 degree oven 5 to 10 minutes depending on the thickness of the fish.

Soy Ginger butter

  • Place all ingredients except butter in a sauce pan and heat to a boil. 
  • Remove from heat and whisk in butter. 
  • Add chopped Thai chili pepper as an option.

Roasted Corn Salad

  • Combine all ingredients in large mixing bowl and allow to reach room temperature. 
  • Serve on crispy fried Tiger whiskers noodles as a base for the fish. (Asian wheat noodle)



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