Chip’s Wasabi Pea–Crusted Grilled Halibut Serves 2 / My wife and I often have this with grilled asparagus that we’ve drizzled with olive oil, garlic, and a little thyme. A Domaine Tempier Bandol Rosé is our preferred wine match. If you can’t find wasabi peas, you can substitute panko bread crumbs mixed with powdered wasabi or horseradish.
1 cup (about 5 ounces) wasabi peas 1 tablespoon nori granules with ginger (bottled, in the Asian or spice section) 1-2 tablespoons sesame seeds 1 pound halibut steak 1 tablespoon olive oil, plus more for brushing on grill Salt and pepper, to taste Pat of melted unsalted butter (about 1/2 tablespoon) Juice of 1 lime
1. Combine wasabi peas, nori granules, and sesame seeds in a large, heavy-duty, zip-top bag. Spread out in a flat layer and press out air, then seal. Crush with a heavy pot or rolling pin, or gently with a mallet, until it becomes a mix of powder and small pieces. Spread about two-thirds of the mixture on a large plate.
2. Brush fish with 1 tablespoon olive oil and season on both sides with salt and pepper. Press fish into wasabi mixture. Pour some of the extra crumbs on top, and press until well coated on both sides, especially with the powder, which has most of the wasabi flavor. Some crushed peas will be left over.
3. Brush grill with olive oil and preheat to high. Grill fish, covered, turning once, until barely translucent in the center of the steak, about 8–9 minutes total. Mix melted butter and lime juice and serve over fish.