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Ingredientes
- 1 c. sake kasu (available in Japanese and other Asian specialty food stores)
- 1/2 c. sugar
- 1 1/2 c. mirin
- 2 lb halibut fillets
- 4 Tbsp. julienned fresh ginger blanched briefly in boiling water, to soften
Direcciones
- In a food processor combine kasu and sugar; process till well-blended. Add in wine and process to a paste. In a large nonreactive baking dish spread half of kasu paste and top with halibut fillets in a single layer. Rub remaining mix over fish. Cover tightly with plastic wrap and chill overnight.
- Heat a griddle or possibly large nonstick skillet over high heat. Remove fish from marinade, rinse quickly under running water and pat dry. Sear fish, turning once, about 4 min on each side and serve immediately garnished with blanched ginger.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 468 | |
| Calories from Fat 47 | 10% |
| Total Fat 5.24g | 7% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 125mg | 5% |
| Potassium 1066mg | 30% |
| Total Carbs 30.35g | 8% |
| Dietary Fiber 0.1g | 0% |
| Sugars 25.07g | 17% |
| Protein 47.73g | 76% |
