Grilled Halibut With Asian Plum Sauce Food

GRILLED HALIBUT WITH TATSOI AND SPICY THAI CHILES

Steps:

• Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
• Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
• Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

ASIAN GRILLED HALIBUT

Steps:

• Combine dressing and onions. Reserve 1/4 cup dressing mixture for later use.
• Pour remaining dressing mixture over fish in shallow dish; turn to evenly coat both sides of each fillets with dressing mixture.
• Refrigerate 30 min. to marinate.
• Heat greased grill to medium heat. Remove fish from marinade; discard marinade.
• Grill fish 6 to 7 min. on each side or until fish flakes easily with fork, brushing occasionally with reserved dressing mixture.

GRILLED HALIBUT WITH ASIAN PLUM SAUCE

Steps:

• The sauce: in a bowl, mix all the sauce ingredients together; mix until completely blended and smooth; taste for seasoning.
• Place halibut in a zip-lock plastic bag and pour ¼ cup of the sauce over it; turn the fish in the bag to coat evenly; seal bag and marinate fish for at least 30 minutes and up to 2 hours in the refrigerator.
• Prepare grill for med-high heat grilling or a grill pan over high heat.
• Spray grill pan with cooking spray; remove fillets from the marinade and place on the grill or in grill pan.
• Cook for about 5 minutes per side, or until cooked through and opaque.
• Place the fillets on serving plates and spoon over some of the remaining sauce; garnish with the scallions and serve immediately.

GRILLED GINGER SOY HALIBUT

Steps:

• 1. In small saucepan, combine all ingredients, except the halibut. Over medium heat, mix until sugar is dissolved.
• 2. Put Halibut in a non metalic pan or ziplock bag, pour marinade over fish. Marinate in fridge for about 30 mins. I make a double batch of marinade and seperate, one batch for marinating and one batch for basting.
• 3. Oil grill grate and preheat grill. Place halibut steaks on grill and cook on each side for about 5 minutes, basting with marinade while fish is cooking.
• 4. Grill until done, halibut should be opaque through to the middle and flake easily with a fork. Discard extra marinade that has had contact with the raw fish.
• 5. Notes: Instead of mincing the garlic and ginger, I like to grate it. Seems the grating brings more flavor. I never add the salt I have never added the herbs I have made this with the honey or the brown sugar, very little taste difference. Actually, I used Splenda brown sugar. I have used the grill, oven broiler and grill pan on top of the stove to cook the fish for this recipe. They all work fine.

GRILLED HALIBUT WITH KOREAN BBQ SAUCE

Steps:

• Heat one tbsp olive oil in heavy small saucepan over medium heat. Add garlic and chili; sauté until fragrant and lightly golden, about 3 minutes.
• Add soy sauce, brown sugar, vinegar, and 3 tbsp water and bring to a boil, stirring until sugar dissolves.
• Reduce heat to medium and simmer until reduced to 3/4 cup.
• Remove bbq sauce from heat, and whisk in sesame oil. Transfer 1/4 cup bbq sauce to small bowl and reserve for serving.
• Prepare bbq (or grill) to medium heat. Combine bok choy and eggplant in a large bowl. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle with salt and pepper.
• Drizzle remaining oil over fish and sprinkle with salt and pepper.
• Grill veggies and fish, turning occasionally and basting with the sauce until veggies are tender and slightly charred, and fish is just opaque in center (about 10 minutes for veggies, and 7 for fish).
• Transfer all to plates and sprinkle with green onions and drizzle with remaining bbq sauce.

GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE

Steps:

• Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.