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Hoisin Marinated and Grilled Alaska Halibut
February 1, 2008
1 Min Read
YIELD: 12 SERVINGS
SPICY RICE VINEGAR:
3 cups | rice vinegar |
2 Tbsps. | jalapeños, seeded, minced |
12 cup | Thai fish sauce |
½ cup | soy sauce |
12 | Alaska Halibut* fillets(5 oz. ea.) |
1½ cups | hoisin sauce, prepared |
24 | crisp lettuce cups, iceberg,radicchio, red leaf or combination |
6 oz. | carrots, julienne |
6 oz. | bean sprouts |
6 oz. | crisp rice noodles |
6 oz. | green onions, slivered |
3 oz. | fresh cilantro leaves |
For the sauce: Combine rice vinegar, jalapeños, fish sauce and soy sauce, mixing well. Hold refrigerated.
Brush each halibut fillet with 1 Ttbsp. hoisin sauce on each side. Cover, refrigerate and marinate a minimum of 2 hours. Hold refrigerated.
To make 1 portion: Grill 1 halibut fillet for 2-3 minutes per side or until desired doneness; cooking time will vary depending on thickness of fillet. Hold warm. Let halibut rest for 5 minutes while setting up serving plate and then slice into ½" strips.
Divide halibut strips between 2 lettuce cups and place 1 on each side of serving plate. Arrange ½ oz. carrots, ½ oz. bean sprouts, ½ oz. crisp rice noodles, ½ oz. green onions, and ¼ oz. cilantro leaves in small mounds on serving plate. Serve with a 2 oz. ramekin of Spicy Rice Vinegar.
*Other Alaska seafood such as cod or pollock may be substituted.
Recipe and photo from the Alaska Seafood Marketing Institute
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