We went off book for this week’s cooking from World of Warcraft and created our own recipe for grilled Mightfish steak. We chose Halibut for this recipe, being as it is a mighty fish itself. From the coastal forests of Feralas, this recipe is an homage to the Kaldorei or Night Elves. We had an idea of showcasing each race from the game with their own dish (or group of dishes) and their own regional spice blend. This may eventually become an unofficial cookbook, so stay tuned.
This recipe can also be purchased in Booty Bay, but we felt any recipe you would get there was a copy (stolen?) of the original picked up in Feralas. We started by planning out an herb blend, specific to the Night Elves. We knew it had to be reminiscent of the forests of Ashenvale and be universally able to be used on both fish and game (such as wild boar or spider) and vegetables. It also had to have some complexity, mystery and magic, with little floral notes just like the Night Elves themselves. So we added a pinch of this and that, some savory herbs, garlic and Himalayan salt, then crumbled some rose (mageroyal) petals, chamomile flowers (which really really look like Peacebloom) and lavender buds. Et voila! I promise if you close your eyes and breathe this blend in, you will be transported to the forests of Ashenvale. We sprinkled this on a nice halibut steak, grilled it and finished it with a blackberry teriyaki drizzle. We served it with Madagascar pink rice, which is just stunning and super yummy, and a “black and blue” Maîche salad with blackberries, (Darnassian) Bleu cheese, foraged spring onions, candied hazelnuts, radish and spring blossoms. We used a wasabi-dijon vinaigrette on the greens before assembling the salad.
|Recipe: Mightfish Steak
Item Level 55
|Use: Teaches you how to cook Mightfish Steak.
Requires Cooking (275)
Sell Price: 50
Max Stack: 20
Sell Price: 18
Requires Large Raw Mightfish – aka Halibut
- 2 lbs. or 4 Halibut steaks
- 2 tbsp. Kaldorei spice blend
For the herb and spice blend:
Makes about 1/4 cup. All herbs are dried.
- 1/2 tsp. cardamom pods (about 3)
- 1 tsp. ground ginger
- 1 tbsp. rosemary
- 1/2-1 tsp. mustard seed
- 1 tsp. fennel seed
- 1 tsp. granulated garlic or garlic powder
- 1 tsp. black peppercorns or ground pepper
- 1 tsp. pink peppercorns
- 1 tbsp. parsley
- 1 tsp. marjoram
- 1 tsp. thyme
- 1 tsp. savory
- 1 tsp. lavender buds
- 1 tsp. ground coriander
- 1/4 tsp. sage
- 1-2 tbsp. dried chamomile flowers, crushed
- 1-2 tbsp. dried rose petals, crushed
- 1 tsp. Himalayan pink salt
Toast all herbs and spices over low heat in a small saute pan to bloom them. Then blend in a coffee/spice grinder or small food processor. Transfer to a small, sealable jar.
Drizzle with olive oil, then sprinkle each halibut steak liberally on both sides with the herb blend. Grill for about 3-5 minutes per side or until it flakes easily with a fork. Add additional salt and pepper to taste.
For the blackberry teriyaki sauce:
- 1/2 c soy sauce or tamari
- 3/4-1 c blackberries + 2 tbsp of blackberry jam
- 2 tbsp. mirin
- 1 tsp. fresh chopped ginger
- 1 tsp. fresh chopped garlic
- 1 tsp. fish sauce
- 1 tsp. sesame oil
- 3 tbsp. honey
- 1/4 c + extra to taste brown sugar
- optional – 1/4 c water + 2-3 tsp. or so of corn starch, to bind and thicken the sauce
Combine all ingredients except water and corn starch in a small saucepan, bring to a boil, reduce heat and simmer until the blackberries have completely broken down and reduced. Stir frequently and do not leave it to burn. Add water and cornstarch to thicken, if it needs it. Or just a tbsp. of water at a time for more liquid. Remove from heat and let cool a bit and transfer to a food processor. Optionally you can also strain it through a wire mesh strainer if you care about the blackberry seeds. We put ours in a condiment squeeze bottle with a nozzle, but you can just spoon drizzle the sauce over the plate or brush it on with a brush.
Serve the fish over a scoop of the rice and the salad next to it.