- 4 ounces California Dried Figs, stems removed and quartered
- 2 garlic cloves, chopped
- ¼ large white onion, chopped
- 2 Fresno chiles, stems and seeds removed
- 1 tablespoon minced fresh ginger root
- 1½ cups clam juice
- ¼ cup heavy cream
- ½ teaspoon sesame oil
- 1 teaspoon fresh lime juice
- ½ teaspoon fine sea salt
Halibut and Shrimp
- 2 tablespoons extra virgin olive oil
- 4 halibut fillets, 6-to-8-ounces each
- 2 cups water
- 1 teaspoon fine sea salt
- 8 jumbo shrimp, peeled and deveined
- 2 cups cooked long grain rice for serving
- 4 California Dried Figs or California Fresh Figs, sliced
- 2 tablespoons chopped fresh chives
To make the sauce, combine figs, garlic, onion, chiles, fresh ginger root, and clam juice in a 2-quart saucepan over medium-high heat. Heat to simmer, and cook about 20 minutes until figs are softened. Set aside to cool. Turn into a blender container, and process until smooth, about 30 seconds. Return to saucepan, and set aside.
To prepare the fish and seafood, heat olive oil until hot over medium-high in a large, heavy skillet. Gently sauté halibut on both sides until golden brown. Reduce heat and continue to cook until just cooked through, about 8 minutes.
Add the water, salt, and shrimp to a 2-quart saucepan. Heat to a boil, and drain, immediately. Add the shrimp to the warm skillet with halibut and keep warm until ready to serve.
Return the sauce to the burner and heat over medium-high to a simmer, and stir in cream, sesame oil, lime juice, and salt.
Divide ½ cup hot cooked rice onto each of four warm dinner plates, and layer halibut on top. Divide and spoon sauce over and around the fish. Garnish with poached shrimp, sliced figs, and chopped chives before serving.