Halibut with Avocado and Creamy Teriyaki

Ingredients

• Cilantro 0 oz
• Parsley 0 oz
• Mild Chili Spice 1 piece
• Lime ⅓ pieces
• Sesame Oil 0 fl oz
• Olive Oil 5 fl oz
• Avocado 4 pieces
• Cream 5 fl oz
• Yakiniku sauce 5 fl oz
• Tomatoes 4 pieces
• Halibut 20 oz
• Thyme 4 sprigs
• Spinach 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

For the chimichurri, finely chop the leaves of parsley and cilantro, and also finely dice half of a chili pepper. Mix them together, add olive oil and sesame oil, salt, and a little lime juice.

Step 2

Cut the avocado in half, remove the pits, and scoop out the flesh from the skin with a spoon. Make several cuts on the cut side of each avocado half. Marinate them in chimichurri.

Step 3

In a saucepan, combine the cream and teriyaki sauce, bring to a boil, and transfer to a siphon. You can also skip the siphon by whipping the cream with a mixer or leaving it unwhipped; the flavor of the sauce will not change significantly.

Step 4

Cut the tomatoes into wedges, remove the skin, and dice them into medium cubes. Add sliced chili and olive oil.

Step 5

Cut the halibut fillet into portion-sized pieces, season with salt and pepper, and place on a baking sheet brushed with olive oil, skin side up. Add a few sprigs of thyme, and place the prepared avocados nearby, allowing them to marinate for about 5 minutes while the oven preheats.

Step 6

Place the halibut and avocado in a convection oven preheated to 430°F for 5 minutes.

Step 7

Carefully remove the skin from the cooked halibut. In a saucepan, bring some salted water to a boil, then briefly submerge the spinach leaves for a few seconds, before placing the spinach on the halibut in place of the skin.

Step 8

Place the halibut and avocado on a plate, squeeze out creamy teriyaki from a siphon next to them, and garnish with a salad of tomatoes and fresh herbs.