Halibut Steak
Ingredients:
2-4 halibut steaks, preferably fresh (if using frozen, thaw complete before cooking)
MARINADE/SAUCE:
1/2 cup Thai Sweet Chili Sauce (available by the bottle at most large grocery stores, and all Asian/Chinese food stores)
2 tbsp. fish sauce
6 tbsp. (or 3/8 cup) soy sauce
1/4 to 1/3 cup chopped fresh coriander
1/4 tsp. black pepper
4-6 cloves garlic, OR 1 Tbsp. bottled pureed garlic
2 tbsp. freshly squeezed lime juice
1 tbsp. brown sugar (or 1/2 Tbsp. white sugar)
Procedure:
Combine all marinade/sauce ingredients together in a bowl, stirring well to dissolve the sugar.
Rinse the halibut steaks and pat dry. Place in a flat baking dish (like a glass lasagna-type casserole dish), and pour 1/3 of the marinade/sauce over. Reserve the rest for later.Turn the steaks several times, making sure all surfaces are covered in sauce. Allow to marinate at least 10 minutes, or up to 24 hours in advance (covered and refrigerated) if preparing for a dinner party.Prepare the grill by brushing on a little oil this will help prevent the steaks from sticking. If using a fish cage to barbecue, be sure to also oil the interior surfaces of the cage.
Grilling Tip: Grill the steaks for at least 5 minutes per side before attempting to turn them- this will also prevent sticking.
Halibut steaks take longer to cook than fillets, as the meat is thicker and denser - 10 to 15 minutes, depending on how hot your grill is.To check whether your fish is cooked: Insert a fork into the thickest part of the steak and gently pull the meat apart. If the inner flesh is still translucent and dense (not flaky), the fish still requires a few more minutes of cooking time. When done, the inner flesh will be opaque and will flake easily.To serve, warm up the extra marinade/sauce you reserved earlier. You needn’t boil it - just warm it up (5 minutes over medium heat is enough). Serve the steaks as they are, with the extra sauce as a dip on the side. Or, plate up the halibut and spoon the sauce over. If desired, garnish with a sprinkling of fresh coriander and serve with jasmine-scented rice. Makes 2-4 servings.
