Recipe(tried): Halibut with Sambal Vinaigrette and Wasabi Cream - June's First Recipe - Cooking Game

Ok, here you go June!

HALIBUT WITH SAMBAL VINAIGRETTE
AND WASABI CREAM

Active time: 15 minutes
Start to finish: 20 minutes

FOR THE SAMBAL VINAIGRETTE:
1 1/2 tablespoons unseasoned rice vinegar (if you don't have, just use white wine vinegar)
1/4 to 1/2 teaspoon sambal oelek (Southeast Asian chile sauce; if you don't have, use Chinese Chile Paste or Chinese Chile Paste with Garlic, both available in the Asian food aisle in a jar. Start with 1/4 teaspoon the first time you make this. The original recipe called for 2 teaspoons and my husband and I pared the heat way, way down!)
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
FOR THE WASABI CREAM:
2 teaspoons wasabi (green horseradish) powder (available in Asian food aisle)
3 tablespoons water
1/4 cup sour cream
1/8 teaspoon coconut flavoring
FOR HALIBUT:
1 (2-lb.) halibut steak (1 1/2 inches thick), skinned, boned and cut into 4 pieces
1/4 cup finely chopped fresh cilantro (if you don't have a taste for cilantro, use fresh parsley)
1/2 tablespoon vegetable oil

Accompaniment: pickled ginger

Preheat oven to 400 degrees F

MAKE VINAIGRETTE:
Blend vinaigrette ingredients in a blender until smooth.

MAKE CREAM:
Whisk together wasabi powder and water until smooth, then whisk in sour cream and flavoring.

MAKE HALIBUT:
Pat fish dry and season with salt and pepper. Sprinkle 1 side of each with cilantro.

Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish cilantro sides up. Sear fish until undersides are browned, about 1 minute. Turn fish over (carefully, and flipping them away from you rather than towards you) and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.

Serve fish, cilantro sides up, with a spoonful of each sauce.

Note: cooking fish at a high heat can cause it to splatter, so I wear long sleeves and glasses when I make this.

Makes 4 servings.