Asian Halibut with Shiitake Mushroom

Course: Appetizer, seafood
Servings: 4 servings


  • 12 pieces halibut filet 1 oz pieces
  • 1 tsp Thai red curry paste or to taste
  • 1 tbsp tomato paste
  • 1 tbsp water
  • 4 oz shiitake mushrooms stems removed and thinly sliced
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 2 tsp vegetable oil
  • 1 tbsp light soy sauce plus some for garnish
  • Ponzu sauce for garnish
  • sesame oil for garnish
  • green onion for garnish


  • Mix together the red curry paste with the water and tomato paste. Brush the halibut with the curry mix. Broil the fish a few minutes or until just cooked.
  • Heat 1 tablespoon vegetable oil in a small pan over medium high heat. Sauté the mushrooms, ginger and garlic, stirring, few minutes, or until tender. Add 1 tablespoon of soy and set aside.
  • Place several slices of mushroom in Asian soup spoon. Place halibut on top. Place a teaspoon of thin soy, ½ teaspoon ponzu and2-3 drops sesame oil and garnish with sliced green onion on top of each. Serves 4.


Enjoy with Grgich Hills Estate Essence®, Sauvignon Blanc