This unusual recipe, adapted from Asian Grilling by Vicki Liley, employs both a marinade and a spice rub, to intensify flavor but balance the sweet and heat. If you prefer, just use the marinade or the rub. The halibut and reduced marinade taste great over mildly peppery greens, such as arugula or mizuna, and go well with rice and green beans. You may substitute salmon for the halibut.
Grilled Spice-Rubbed Marinated Halibut or Salmon
1/3 cup mirin
2 tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon sugar
Lime wedges (optional)
- In a shallow bowl, combine the mirin, soy sauce and sesame oil. Add the fish and turn to coat. Cover and refrigerate for 30 minutes. (Optional: you can use only the spice rub instead.)
- In a small bowl, combine the cumin, five-spice powder, sugar, salt and pepper. Set aside. (Optional: you can just marinate the fish and skip this step.)
- Transfer the fish to a platter, reserving the marinade. Sprinkle the spice mixture over both sides of the fish. Grill the fish, turning once, to the desired degree of doneness, about 4 minutes per side for medium. Transfer the fish to a cutting board; set aside to rest for 3 minutes.
- Meanwhile, pour the reserved marinade into a small saucepan. Over medium heat, bring the mixture to a boil and cook for 1 minute. Remove from the heat; set aside.
- Cut the fish into slices or wedges, arrange on serving plates and drizzle with the marinade sauce. Serve with lime wedges.
Nutritional information per serving: 281 calories, 40 gm protein, 16 gm carbohydrates, 5 gm fat, 77 mg cholesterol, 1 gm saturated fat, 890 mg sodium, trace dietary fiber
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