B.C. Halibut with Wasabi Cream Sauce

Ingredients:

Four “Fresh Off The Boat” Halibut fillets

2 cups whipping cream

3-4 tsp. Wasabi Paste (from Chan’s or any Asian supermarket)

McCormick’s Citrus and Pepper Seasoning (to taste)

Method:

Place whipping cream into a sauce pan and bring to a boil over medium high heat.

Stir often and turn down heat if the mixture looks like it might boil over.  Reduce the cream down to 1 cup. This might take 15 minutes or so. Once reduced down remove from heat. Pour ½ cup of whip cream reduction into a measuring cup and whisk in wasabi paste. Return the mixture to the sauce pan and reheat gently. This sauce will keep well for at 1-2 weeks in the fridge. Great over grilled steaks as well. Simply add the pan juices from cooking to the wasabi cream sauce. A versatile and tasty sauce for halibut or steak.  This recipe is compliments of Margo Bates.

To cook halibut, generously sprinkle the lemon pepper seasoning on both sides of the fillets. Place the fillets on a baking sheet that has been lightly oiled. Bake in a pre-heated 425 degree oven for 10-12 minutes or until fish is opaque. Do not overcook.  Spoon wasabi cream sauce over each portion and enjoy! Serves 4.