Instructions
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
- Grill Halibut portions for 2-3 minutes per side or until desired doneness; cooking time will vary depending on thickness of portion. Hold warm.
- Let Halibut rest for 5 minutes while setting up serving plate and then slice into 1/4″ strips.
- Divide Halibut strips between 2 lettuce cups and place 1 on each side of serving plate.
- 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.
- Serve with a 2 oz ramekin of Spicy Rice Vinegar.