Pan-Seared Pacific Halibut with Caramelized Kabocha & Guajillo-Miso Reduction

Instructions

1. 1

   Prep your hero squash and fish. Halve, seed, and slice 1/2 small squash Kabocha squash into 1/2-inch crescents (keep that gorgeous green skin on!). Season the squash with 0.5 tsp Kosher salt. Pat 4 fillets Pacific halibut fillets thoroughly dry with paper towels, then season both sides evenly with 1 tsp Kosher salt and 0.5 tsp Ground white pepper. Let the fish sit at room temperature for 10 minutes to temper so it cooks evenly.

   5 min

   Tip: Keeping the peel on the kabocha isn't just a time-saver—it holds the squash's structural integrity during searing and packs an earthy, mineral contrast to its sweet flesh.

2. 2

   While the fish tempers, combine 0.5 cup Kombu dashi, 0.25 cup Dry sake, 2 tbsp Shiro miso, 1 tbsp Mirin, and 1 Dried guajillo chile in a small bowl. Whisk vigorously until the miso is completely dissolved and no clumps remain. Set the mixture right next to your stovetop.

   4 min

   Tip: Whisking the miso into the liquids beforehand prevents scorched paste when you deglaze, ensuring an effortlessly silky emulsion later.

3. 3

   Heat 1 tbsp Avocado oil in a large 12-inch stainless steel or cast-iron skillet over medium-high heat until shimmering. Lay the kabocha crescents flat in a single layer. Sear undisturbed for 3 to 4 minutes until deeply browned on the bottom, flip, reduce heat to medium, cover with a lid or foil, and cook another 3 minutes until tender when pierced with a cake tester. Transfer the kabocha to a warm serving platter.

   8 min

   Tip: Covering the pan creates steam trapped with searing heat, cooking the interior of the dense squash through without drying out the edges.

4. 4

   Wipe out any charred bits, leaving the fond, and return skillet to medium-high heat with the remaining 1 tbsp Avocado oil. When oil just starts to whisper with smoke, lay the 4 fillets Pacific halibut fillets into the pan away from you. Sear undisturbed for 4 minutes until a crisp, pale-golden crust releases naturally from the surface. Gently flip and sear the second side for 2 minutes until just cooked through to 130°F (54°C). Transfer the fish alongside the kabocha to rest.

   7 min

   Tip: Resist the urge to nudge the fish early. The Maillard reaction will naturally release the proteins from the metal once a crisp crust has set.

5. 5

   Carefully tilt the skillet and spoon out any excess pooling oil, keeping all the golden browned fond stuck to the bottom. Pour the prepared guajillo-miso-sake mixture into the hot pan. Bring immediately to a hard boil over medium-high heat, scraping the bottom with a wooden spoon to melt that savory crust into the liquid. Simmer briskly for 3 minutes until reduced by half into a glossy, bubbling reduction.

   4 min

   Tip: Reducing the sake drives off harsh ethanol while concentrating the glutamates and natural sugars of the rice into a sticky glaze base.

6. 6

   Take the skillet completely off the heat. Immediately add 3 tbsp Unsalted butter one cube at a time, swirling and whisking constantly until the cold fat melts and emulsifies into a velvety, creamy glaze. Whisk in 1 tsp Yuzu juice. Spoon the warm reduction over the seared halibut and caramelized kabocha, then finish with 2 Scallions and 4 leaves Fresh shiso leaves.

   3 min

   Tip: Keep the pan off the burner while mounting the butter; excessive heat will break the emulsion into separated oil instead of a silky sheen.