Malaysian Barbecue-glazed Halibut
8 (6 ounce) halibut fillets
1/2 teaspoon salt
2 Tablespoons fresh lemon juice
2 Tablespoons fresh orange juice
3 Teaspoons rice vinegar
3 Teaspoons hoisin sauce
2 Teaspoons Patis (fish sauce)*
1 Teaspoon chili paste with garlic, such as sambal oelek or sambal oelek trasi*
1/2 Teaspoon cornstarch
Sprinkle halibut fillets evenly with salt.
Coat a large non-skillet with cooking spray; heat on medium high heat.
Add fish to the pan; sauté for 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine lemon juice and the next 7 ingredients (through cornstarch) in a medium size sauce pan over medium-high heat, stirring constantly; bring to a boil.
In a small bowl add cornstarch and 1 1/2 teaspoon cold water to make a paste.
Add cornstarch mixture to pan and stir constantly for about 20 seconds.
Remove from heat.
Place halibut fillets on a platter and brush about 1 tablespoon sauce over each fillet.
Serve with basmati rice and steamed vegetables.
Pairs Well With
When you purchase halibut, please don't ask your favorite fish store to fillet one halibut, because halibut range from 50 to 700 pounds.
Nutritional facts per serving: Calories 205; Total fat 3.9 grams (saturated fat 0.6g, mono 0.3g, poly 1.2g); Carbohydrates 6.9 grams; Fiber 0.3g; Iron 1.5mg; Cholesterol 52mg; Sodium 387 mg; Calcium 81mg.
*Patis (fish sauce) and sambal oelek can be purchased at your local Asian food markets and on line.