Grilled Hiramasa Recipe

Marinate fish

Pat the hiramasa fillets dry with paper towel. In a shallow dish combine 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp chopped thyme, 1 tsp salt and 1 tsp freshly ground black pepper. Place fillets skin-side down in the marinade, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 30 minutes.

Preheat grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly with 1 tbs olive oil to prevent sticking.

Grill fish

Remove fillets from marinade and wipe excess marinade to prevent flare-ups. Grill fillets skin-side down 3–4 minutes without moving to get good grill marks and to crisp the skin. Flip carefully and grill 2–3 minutes more until the fish is just opaque at the center (internal temp ~125–130°F / 52–54°C for medium). Transfer to a warm plate and tent with foil to rest 3–4 minutes.

Prepare cabbage leaves

Bring a large pot of salted water to a boil. Core the cabbages and carefully remove the outer leaves (choose 8–10 largest leaves total). Blanch leaves in boiling water 1–2 minutes until pliable, then plunge into ice water to stop cooking. Pat dry and trim the thick center rib if necessary so leaves roll easily.

Cook mushroom filling

In a large skillet over medium heat melt 3 tbs butter with 1 tbs olive oil. Add 2 chopped shallots and sauté 2–3 minutes until translucent. Add 2 tsp minced garlic and the 12 oz sliced wild mushrooms. Sauté until mushrooms release their liquid and it evaporates and mushrooms begin to brown, about 6–8 minutes. Add 2 tbs dry white wine and cook until mostly evaporated. Stir in 1 tbs heavy cream and 2 tbs chopped parsley. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and let filling cool slightly.

Assemble cabbage bundles

Place about 2–3 tbs of mushroom filling near the stem end of each blanched cabbage leaf. Fold the sides over the filling and roll up tightly to form neat bundles. Secure with a toothpick if needed. Repeat to make 8 bundles (or as many as leaves available).

Finish bundles

Heat a large nonstick skillet or grill pan over medium heat and add a small knob of butter or oil. Place bundles seam-side down and sear 2–3 minutes to develop color, then turn to color all sides, total about 6–8 minutes, until heated through and lightly caramelized. Keep warm until plating.

Reduce wine

In a small saucepan over medium heat combine 1 cup dry red wine with 2 finely chopped shallots, 1 tsp fresh thyme and 1 bay leaf. Bring to a simmer and reduce until syrupy and about 2–3 tbs of liquid remain, roughly 12–15 minutes.

Finish sauce

Add 1 cup beef or veal demi-glace (or rich stock) to the reduced wine and simmer gently until sauce coats the back of a spoon, 5–7 minutes. Remove the bay leaf and thyme stems. Off heat, whisk in 3 tbs cold cubed butter one piece at a time to emulsify the sauce, then season with 1/2 tsp salt and 1/4 tsp black pepper. If you like a smoother, mushroom-forward sauce, stir in 2–3 tbs of the reserved mushroom filling juices or finely chopped cooked mushrooms from the filling.

Divide 2 cabbage bundles between 4 plates. Place one grilled hiramasa fillet alongside the cabbage on each plate.

Spoon 2–3 tbs warm red wine bordelaise sauce over the fish and a little around the cabbage for visual effect. Sprinkle microgreens or chopped parsley over the dish, finish with a pinch of sea salt flakes and a lemon wedge per plate. Serve immediately.