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... enjoy!
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 halibut
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 juice.
- Blend soy sauce into cornstarch (or kuzu) in cup until smooth; stir in ginger.
- Heat oil in wok or large nonstick skillet over medium heat.
- 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.