Sumac Seared Halibut with Couscous & Koji Butter

Sumac Seared Halibut with Couscous & Koji Butter was an inspired combination. It was a while back that my good friend hooked me up with some high-quality sumac. Not the stuff in the jars in the grocery store but the stuff you get because your mother knows someone in the old country.

I just love that distinctive tart, tangy flavor with a mild, fruity undertone. Not to understate it, but look at the crazy combination of flavors in this dish. Sumac from the Middle East, XO sauce from China, shio koji from Japan, and Meyer lemon from many cultures. Sumac Seared Halibut with Couscous & Koji Butter is a literal melting pot on a plate. Sometimes the things they tell you don’t go together often make the best things in life. This is just edible proof.

1. 1. For the sumac butter: In a small bowl, combine the butter and sumac and mix until well blended. Set aside.

2. For the koji butter sauce: In a small saucepan, combine the fish stock, Shio Koji, lemon juice and miso. Bring to a boil, lower heat, and simmer for 5 minutes. Whisk in cold butter a few cubes at a time. Whisk in xanthan to stabilize. Push through a fine-mesh strainer, then set aside and keep warm.

3. For the couscous: In a small saucepan, mix together the soy sauce with 355 ml (1 1/2 cups) water. Bring to a bare simmer then remove from heat and set aside. Coat a large saucepan with olive oil. Once hot, add the couscous and cook, stirring occasionally, for 2-3 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the hot water mixture then season with sea salt and freshly cracked pepper, to taste. Cook over low heat until the broth has evaporated and the couscous is tender, 12-15 minutes. Add the chives and XO Sauce and mix until well combined; the mixture should be wet.

4. For the halibut: In a non-stick pan, melt butter and olive oil over medium heat. Season halibut with salt and pepper and sear halibut until a golden crust forms. Turn the fish over, add the sumac butter and baste fish with butter for another three plus minutes. Transfer fish to a plate and let rest for another minute or so to allow for carry-over cooking. The fish should reach an internal temperature of 54°C to  57°C (130°F to 135F ° and be firm to the touch.

5. To serve, pour a pool of koji butter in the center of each plate. Top with a mound of couscous and a halibut fillet. Add a drizzle of sumac butter, and serve.