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Tamari-Glazed Halibut
with Chopped Mango, Ginger, and Sweet Onion Salad

Serves 4

Tamari-Glazed Halibut with Chopped Mango, Ginger, and Sweet Onion Salad

 

This versatile recipe can be used to prepare almost any variety of fish. Steaks work best because of their uniform thickness, so try tuna, mahi mahi, salmon, or escolar. The salad is just as versatile. Try papaya, peach, or nectarine in place of the mango; red onion or green onion for the sweet onion; or basil for the cilantro. Tamari is a bit thicker and has a milder taste than soy sauce, so it makes a better glaze. But in a pinch, soy sauce may be substituted. Accompany the halibut with basmati, sushi, or other fragrant rice.

Ingredients

Glaze

  • 2 tablespoons tamari
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon peeled, grated fresh ginger
  • 1/4 teaspoon grated fresh garlic
  • 4 (6-ounce) halibut steaks, about 1/2 inch thick

Chopped Mango, Ginger, and Sweet Onion Salad

  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon tamari
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon peeled, grated fresh ginger
  • 1/4 teaspoon grated fresh garlic
  • 1 cup (1/4-inch-dice) ripe mango
  • 1 cup (1/4-inch-dice) sweet onion
  • 1/4 cup (1/4-inch-dice) red bell pepper
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon minced jalapeno chile, or to taste (optional)

1. In a small bowl, whisk the tamari, sesame oil, ginger, and garlic until blended. Place the halibut steaks in a single layer on a large plate and brush with half of the glaze. Turn the steaks and brush with the remaining glaze. Refrigerate for 20 minutes. Meanwhile, prepare the salad.

2. In a medium bowl, combine the rice vinegar, tamari, sesame oil, ginger, and garlic, and stir until blended. Add the mango, onion, red bell pepper, cilantro, and chile. Using a rubber spatula, fold gently until well blended. Set aside until serving.

3. Prepare a medium-high charcoal fire or preheat a gas grill to medium-high (400 degrees F). Cook the halibut for 3 minutes, adjusting the heat back to medium after 1 minute. Use a wide, flexible spatula to turn the fish over. Cook for 3 minutes more, or until the fish is almost firm to the touch, or until the center is opaque, rather than translucent, when tested with the tip of a small knife.

4. Transfer the stea ks to a serving platter, top each steak with an equal amount of the salad, and serve.

 
  • from:
    Everyday Grilling
    50 Recipes from Appetizers to Desserts
  • by Sur La Table
  • Wiley 2011
  • Hardcover; U.S. $15.00 Canada $17.00
  • ISBN-10: 1449400582
  • ISBN-13: 9781449400583
  • Reprinted by permission.

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This page created April 2011


 


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