I broiled some halibut steaks to accompany the avocado rolls I made for our Sunday dinner. Halibut is awesome in Japanese dishes, cooked or raw. It has a delicate flavor that seems to really appeal to somewhat squeamish fish eaters, so try it sometime you're serving fish to those you're not sure like it.
This was really easy- broiled dry, then I pulled out the center bones with a set of hemostats I like to use for boning fish. I topped the steaks with ponzu sauce, which is a lemony sort of soy sauce with some dried bonito flakes, broiled again for a minute or so, then plated with scallions and fresh ginger. I should've marinated the fish in ponzu with the ginger for a while, but it slipped my mind as I was putting together the sushi. We survived, in fine style!
oh man! thats next on my dinner vibe for sure. marinated would be the way to go. thanks...
You just can't marinate very long because it's so delicate. Laying the ginger on it would help, though.