No longer an overlooked fish, halibut now
appears on the menus of top restaurants from Maine to California. And they
almost always serve Pacific
(Alaskan) halibut, which is moister, more delicious, and far more abundant
than its scarce Atlantic cousin. Thisgreat recipe should whet your appetite...
Halibut Salsa Style
This tropical treatment
brings to vibrant life a fish that's more frequently breaded and fried, or
baked in butter.
1 pound Alaskan
2 tablespoons fresh lime juice
1/4 cup low-sodium soy sauce
1 teaspoon cornstarch or kuzu
1/2 teaspoon minced fresh ginger
1/2 teaspoon vegetable oil
1/2 cup slivered red or yellow onion
2 cloves garlic, minced
1/4 cup coarsely chopped cilantro
- Cut halibut into 1 inch pieces and sprinkle with lime
- Blend soy sauce into cornstarch (or kuzu) in cup until
smooth; stir in ginger.
- Heat oil in wok or large nonstick skillet over medium
- Add onion and garlic; stir-fry 2 minutes.
- Add halibut; stir-fry 2 minutes or until halibut is
opaque. Stir soy sauce mixture; add to wok.
- Stir-fry 30 seconds or until sauce boils and thickens.
- Sprinkle with cilantro. Garnish with lime wedges.