Recipe(tried): Made this last night and it was Wonderful - Halibut with Sambal Vinaigrette and Wasabi Cream

I found this recipe cruising Epicurious. My DH and I made this last night and couldn't stop eating! I had to share it.

Halibut with Sambal Vinaigrette and Wasabi Cream
(Apparently this came from Highland's Garden Cafe in Denver)
Serves 4 (generously)

For sambal vinaigrette:
1 1/2 tablespoons unseasoned rice vinegar
2 teaspoons chili paste (from Asian grocery)
1 1/2 teaspoons dijon mustard
1/3 cup vegetable oil

For the wasabi cream:
2 teaspoons wasabi (green horseradish powder)
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
1/2 cup finely chopped fresh parsley
1/2 tablespoon vegetable oil

Accompaniment: pickled ginger

Preheat oven to 400 degrees F. Make the vinaigrette by blending ingredients in a blender until smooth. Make the cream by whisking together the wasabi and water until smooth, then add the sour cream and flavoring. For the halibut: pat fish dry and season withsalt and pepper. Sprinkle 1 side of each piece with parsley. Heat a well-seasoned cast iron skillet over high heat untilhot. Add oil, then fish, parsleyed sides up. Sear until undersides are browned, about1 minute. turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes. Serve fish, parsleyed sides up, with a spoonful of each sauce.