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 Grilled Halibut with Lemongrass Marinade |
Add a photoThis is inspired by William Tse of Vancouver's Goldfish Pacific Kitchen restaurant. I copied and pasted most of the recipe from the bcliving website. The directions for grilling may be found by following the link at the bottom of the directions.
"The marinade works best if made a day in advance. It allows all the ingredients to fully develop within the marinade and combine fully with the other ingredients. This marinade will last up to two weeks in a tightly sealed container in the refrigerator.
Marinate the halibut for no more than 20 minutes; over-marinating will overpower the fish....
Raciónes: 4
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Ingredientes
- 24 oz. Wild Halibut Filet
- 1 clove garlic
- ½ tbsp ginger
- ½ whole Thai bird chili
- 1 stem fresh thyme
- ¼ stalk fresh lemongrass
- 1 each star anise
- ¼ cup sake
- ¼ cup soy sauce
- ¾ cup cold water
Direcciones
- "In a large bowl add sake, soy, and cold water. Peel garlic and thinly slice. Add to bowl. Peel and slice ginger and add to bowl. Thinly slice half a Thai bird chili, seeds and all. Rough chop the thyme and add to bowl. Thinly slice ¼ stalk of lemongrass and add to bowl. Add star anise.
- Transfer to an airtight container and place into refrigerator, let sit for 24 hours. Once the marinade has sat for 24 hours it is ready to be used.
- Place halibut into marinade for 20 minutes, and place back into the refrigerator. Once it has been in the marinade for 20 minutes, remove from marinade and pat dry with a paper towel.
- Cooking the halibut
- Once the halibut has marinated and you have patted it dry, set aside until you need to cook it. We are only going to sear and cook the fish on one side. This is called unilateral cooking and what this does is, it helps keep one side of the fish relaxed and produces a tender piece of fish.
- The halibut will take about 8 to 10 minutes to cook.
- First, heat fry pan on high. Add oil of your choice; canola oil imparts no real flavour and works well with this dish. Season halibut with salt and freshly cracked black pepper. Place in pan and give it a good sear; carmelization will give it flavour and lock in the moisture.
- Place in a 350 F oven for 7 minutes. Remove from oven and let sit for 2 minutes; this will allow the fish to relax and the juice to redistribute itself."
- For grilling fish, viist: http://www.masteringtheflame.com/how-to-grill-fish-on-the-skin/
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 61 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 931mg | 39% |
| Potassium 337mg | 10% |
| Total Carbs 8.44g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.87g | 1% |
| Protein 3.74g | 6% |
