Saturday, December 18, 2010

Halibut with Rice Wine

Halibut has one of those great fish flavors you hate to mess with too much, and this recipe is perfect. The flavors are strong, but don't overpower the natural flavor of the fish. --Mark


1 tsp vegetable oil
1 shallots, finely chopped
2 cloves garlic, finely chopped
1 T black bean sauce
1/2 cup mirin (Japanese sweet wine)
1 T soy sauce
1 T rice vinegar
6 (4 ounce) fillets halibut, skin removed
1 tsp sesame oil
1/4 tsp pepper
2 T chopped fresh cilantro


Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.

Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.

Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.

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