Time: 45 mins

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Carrot butter sauce:

¼ cup unsalted butter

8 oz carrots, peeled and sliced

12 garlic cloves, peeled and smashed

1 Tbsp sesame seeds

1 tsp chili flake

½ cup water

1 Tbsp honey

1 Tbsp rice vinegar

Salt and pepper, to taste

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1. In a pot over medium low heat, cook carrots and garlic until very soft. About 15 minutes. Carrots and garlic should break apart with the back of your spoon. You’re not looking to get any color. Using a pot lid helps steam the carrots without browning.

2. Add sesame seeds and chili flake and toast until aromatic. About 1 minute.

3. Add carrot mixture to blender with water, honey and rice vinegar. Season with salt and pepper. Blend until smooth.

4. Serve with halibut or any other protein you’d like!

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Miso Halibut:

3 T cup sake

¼ cup white miso

¼ cup honey

2 Tbsp soy sauce

Salt and pepper, to taste

2 (8 oz) skinless halibut filets, or any lean fish you’d like

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1. Set broiler on high.

2. Combine sake, miso, honey and soy sauce. Whisk until combined.

3. Season halibut filets with salt and pepper.

4. Brush miso mixture onto halibut.

5. Place in broiler and cook until fish is cooked through and top is charred. Pay attention while cooking, all broilers are different. Mine took 10 minutes.

6. Serve with carrot butter sauce and some white rice.

Notes:

I garnished with a carrot top and green peppercorn oil. To make this, blanch the green tops from 1 bunch of carrots. Shock in an ice bath and squeeze out all the excess liquid. Blend with about ½ cup of oil and 1 Tbsp of green peppercorns. Blend until sauce looks broken and strain through a coffee filter.