Hoisin-Marinated and Grilled Alaska Halibut

Hoisin-Marinated and Grilled Alaska Halibut

A perfect summer dish when you want to break out the grill and keep the heat out of your kitchen. Halibut is a perfect vessel for flavor, and no overnight marinating is needed. This is a great summer recipe- light and healthy, packed with lots of veggies, rice noodles, a tangy and spicy vinegar sauce, and savory grilled Halibut. 

Hoisin-Marinated and Grilled Alaska Halibut

Servings: 6           Prep Time: 20 minutes        Cook Time: 15 minutes

Author: Alaska Seafood Marketing Institute

Ingredients

    • 6 (6 oz portions) Popsie’s Alaska Halibut, (*Other Popsie Alaska white fish such as Pacific Cod or Sablefish may be substituted.)
    • ¾ cups hoisin sauce
    • 12 crisp lettuce cups – iceberg, radicchio, or red leaf – or combination
    • 3 oz carrots, julienne
    • 3 oz bean sprouts
    • 3 oz crisp rice noodles
    • 3 oz green onions, slivered
    • 2 oz fresh cilantro leaves
    • 2 cups spicy rice vinegar (see recipe, ingredients below)

Spicy Vinegar

    • 1 ½ cups rice vinegar
    • 1 tbsp jalapeños, seeded, minced
    • ¼ cup Thai fish sauce
    • ¼ cup soy sauce

Directions

    Step 1: Prepare Halibut

    • Brush Halibut portions with 1 tablespoon of hoisin sauce on each side. Cover, refrigerate, and marinate for a minimum of 2 hours. Hold refrigerated.

    Step 2: Make spicy vinegar

    • Combine rice vinegar, jalapeños, fish sauce and soy sauce, mixing well.
    • Hold refrigerated. YIELD: 4 cups

      Step 3: For each serving

      1. Grill Halibut portions for 2-3 minutes per side or until desired doneness; cooking time will vary depending on thickness of portion. Hold warm.
      2. Let Halibut rest for 5 minutes while setting up serving plate and then slice into 1/4″ strips.
      3. Divide Halibut strips between 2 lettuce cups and place 1 on each side of serving plate.
      4. Arrange 1/2 oz carrots, 1/2 oz bean sprouts, 1/2 oz crisp rice noodles, 1/2 oz green onions, and 1/4 oz cilantro leaves in small mounds on serving plate.
      5. Serve with a 2 oz ramekin of Spicy Rice Vinegar.
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