Pan Seared Halibut Crust w/ Demerara Sugar and Sea Salt* With Miso Buerre Blanc and sautéed Edamamae

1 lb Halibut

2 tbsp Demerara sugar

2 tbsp sea salt

Crust halibut w/ Demerara sugar & sea salt on one side

Pepper on the side

Place in a warm sauté pan skin down/sugar side for 4-5 minutes turn over and cook other side for another 4-5 minutes. When finished set aside on a plate, cover to keep warm. *Demerara sugar is from England and can be found at any health food store (Wild Oats)

Edamamae (soy beans)

1 lb Edamamae

Butter

Salt and white pepper

Heat sauté pan on medium high heat, add butter melt, add edamamaes, and season with salt and pepper.

Miso Buerre Blanc

2 cups white wine

2 tbsp minced shallot

½ cup pineapple juice

2-3 tbsp butter

1 tsp Miso

1/2 tsp spicy mustard

Heavy Cream, as needed

Sauté shallots in saucepan for one minute, add white wine and pineapple juice to reduce until au sec. Add butter, Miso and spicy mustard; whisk thoroughly. Add cream if sauce breaks.