FIVE SPICE FISH MARINADE AND SAUCE
1 lb fish fillets
4 Tbs sesame oil
¼ cup lemon juice
1/3 cup lite soy sauce
1/3 cup hoi sin sauce
2 tsp turbinado sugar
1 Tbs chili garlic sauce
2 tsp Chinese five spice
1 tsp ground ginger
Marinate the fish in the sesame oil and lemon juice for 30 minutes. While the fish is marinating, combine the remaining ingredients and heat in a pan for 10 minutes over medium heat. Cook the fish for 3 to 4 minutes on each side, turning once, basting occasionally with the sauce.
HALIBUT IN COCONUT CARAMEL SAUCE
Marinade:
4 Tbs sesame oil
¼ cup lemon juice
1/3 cup lite soy sauce
1/3 cup hoi sin sauce
2 tsp turbinado sugar
1 Tbs chili garlic sauce
2 tsp Chinese five spice
1 tsp ground ginger
2 cups demerara sugar
1 1/2 cups coconut milk
3 tablespoons Asian fish sauce (nuoc mam or nam pla)
1/4 cup minced shallots
1 Tbs minced fresh ginger
1 clove garlic, peeled and minced
Fresh ground black pepper
2 scallions, white and green parts, sliced very thin
Place sugar in a 10- to 12-inch frying pan over medium heat. Whisk sugar until it is melted and dark amber colored, 3 to 5 minutes. Add 1/2 cup coconut milk. Mixture will bubble vigorously. Stir over medium heat until caramelized sugar is dissolved. Stir in fish sauce, shallots, ginger, garlic, and remaining coconut milk and stir over medium-high heat until desired thickness.
Cook the fish for 3 to 4 minutes on each side, turning once. Pour sauce over plated fish fillet, then garnish with green onions and sprinkle with fresh ground black pepper to taste.
HALIBUT WITH COCONUT-MANGO SALSA
4 to 6 red halibut fillets
Marinade:
½ red onion, finely chopped
1/2 cup finely chopped scallion
3 Tbs soy sauce
1 Tbs cooking oil
1 Tbs pineapple (or other) vinegar
2 tsp fresh thyme leaves
2 tsp sugar
1 tsp salt
1 tsp ground Jamaican allspice
1 tsp crushed red pepper
1 tsp ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
Coating:
½ cup flour
2 tsp basil
2 tsp turbinado sugar
1 tsp ground cloves
1 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1 tsp garlic powder
½ tsp cayenne powder
½ tsp cinnamon
½ tsp nutmeg
Coconut-Mango Salsa:
2 plum or Roma tomatoes, seeded and diced
1/2* red onion, finely chopped
1* cup mango, cubed
1/4* cup*flaked, sweetened coconut
1/4* cup*minced fresh cilantro
1* Tbs*chopped fresh mint
2* tsp*fresh lime juice
1* tsp*brown sugar
1/4* tsp*black pepper
1/4* tsp*crushed red pepper
Prepare marinade and marinate the halibut for 1 hour. While halibut is marinating, prepare Mango salsa in a glass bowl, cover with plastic wrap, and allow flavors to meld. Combine ingredients for the coating in a shallow glass baking dish.
Spray non-stick pan with cooking spray and place over medium high heat. Remove halibut fillets from marinade and pat dry with paper towels. Dredge fillets in coating mix and sauté fillets on both sides until fish flakes easily. Plate each fillet and top with the mango salsa. Serve with brown rice and sautéed vegetables.
THAI STYLE HALIBUT
4 halibut fillets
4 Tbs peanut or Canola oil
1 tsp onion powder
1 tsp yellow curry powder
1 tsp ginger
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground black pepper
1/4 tsp crushed red pepper flakes
2 Tbs cornstarch, dissolved in 4 Tbs water
Mix all of the above spices together and season the snapper fillets on both sides.
Sauce:
2 Tbs sesame oil
1 small onion, chopped
1 jalapeno, seeded and chopped
1 green chile, seeded and chopped
1 yellow pepper, seeded and chopped
1 red pepper, seeded and chopped
4 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
1/2 cup soy sauce
1/4 cup pineapple vinegar
1/4 cup water
1 Tbs turbinado sugar
1 Tbs grated fresh ginger
In a sauté pan, heat the sesame oil. Add the onion, white part of the scallion, jalapeno, chile, and bell peppers and saute until soft, but not browned. Add the soy sauce and pineapple vinegar and boil for 2 minutes. Add the sugar and ginger and continue to boil for 1 minute. Add the cornstarch and water, lower heat, and allow to simmer.
While the sauce simmers, fry the halibut fillets in peanut or canola oil for 3 to 5 minutes on each side, depending on thickness. Spread 1/2 cup of Jasmine rice on plate, place the halibut on the rice, and pour 1/4 of the sauce over each fillet. Garnish with green part of scallions.