Roasted Halibut Tail with Miso Chili Butter and Salsa

Finding a halibut tail in the SF Bay area might be a little challenging unless you know where to look. ;)We purchased ours from Fresh Catch, a non-subscription based Community Supported Fishery that allows you to choose from fresh fish options every week via email. Halibut (and salmon) tails might also be available by special request from other CSFs as well.This recipe was inspired by a salmon tail dish we had at Liholiho Yacht Club in 2015. As it turns out, Liholiho Yacht Club serves halibut tail more often than salmon and it has become one of their signature dishes.https://www.instagram.com/p/76va0iMW7G/?taken-by=ediblesfWe were going to try the green bean version, a la Liholiho, with our halibut tail but alas, our bean plant in the garden only offered up 6 ready-to-pick beans.  But there was a small forest of cilantro blossoms, so we clipped a bunch for a garnish. And honestly, we had no idea how to make that red chili sauce that so brightly defines the dish above, so we defaulted to a miso chili butter and tomato salsa combo which we figured would combine to make a nice savory red sauce.Cooking a tail of this size (about 2 1/2 lbs) is almost foolproof. There is a big meaty bone running down the middle which releases juices as it cooks keeping the meat moist at the center, and the flesh is covered with skin, which helps prevent it from drying out while roasting. Basically, we just put the tail on an oiled sheet pan and cooked it for 30 minutes at 400 degrees.https://www.instagram.com/p/BmzWQn2Ajy2/?taken-by=ediblesf For a full demonstration of this recipe, watch our Instagram video here:[tasty-recipe id="2230"]Photos: Bruce Cole