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December 17, 2008
Halibut with Ponzu, Scallions and Ginger
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!
Posted by The Pragmatic Chef at December 17, 2008 6:54 PM
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Recipes/Techniques
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Seafood
Comments
oh man! thats next on my dinner vibe for sure. marinated would be the way to go. thanks...
Posted by: michael j huber at December 17, 2008 7:18 PM
You just can't marinate very long because it's so delicate. Laying the ginger on it would help, though.
Posted by: the pragmatic chef™ at December 18, 2008 12:23 PM