Name: Lemon Ginger Halibut
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings
Cuisine: Japanese,North American
Ingredients: ¼ cup (60 mL) sake; 3 Tbsp (45 mL) lemon juice; 2 Tbsp (30 mL) brown sugar; 1 Tbsp (15 mL) canola oil; 1 Tbsp (15 mL) ginger root, finely grated; 1 Tbsp (15 mL) soy sauce; 2 clove garlic, minced; 2 tsp (10 mL) lemon zest, grated; ½ tsp (2 mL) chili paste (i.e. Sambal Oelek); 6 fillets halibut (about 1-inch/2.5 cm thick), about 4-5 oz/115-140 g) each; 1 Tbsp (15 mL) green onion, finely chopped

Prep Time

35 min

Cook Time

25 min

Yields

6 servings

Canada is now home to two artisan sake makers (one on Granville Island in Vancouver and one in the distillery district in Toronto). With the influence of Japanese cuisine on a Canadian dish, this recipe is the perfect opportunity to sip some sake with your dinner guests while the halibut cooks to moist, flaky perfection. Savour the aroma of lemon and ginger rising in the air. You’re just moments away from experiencing the Asian-inspired flavours mingling on the grill. Recipe and photo from

ingredients

cup (60 mL) sake

Tbsp (45 mL) lemon juice

Tbsp (30 mL) brown sugar

Tbsp (15 mL) canola oil

Tbsp (15 mL) ginger root, finely grated

Tbsp (15 mL) soy sauce

clove garlic, minced

tsp (10 mL) lemon zest, grated

tsp (2 mL) chili paste (i.e. Sambal Oelek)

fillets halibut (about 1-inch/2.5 cm thick), about 4-5 oz/115-140 g) each

Tbsp (15 mL) green onion, finely chopped

Ingredient Substitution Guide

directions

Step 1

Combine sake, lemon juice, brown sugar, oil, ginger, soy sauce, garlic, lemon zest and chili paste in a large resealable freezer bag.

Step 2

Add fillets and chill for 30 minutes. Drain marinade into a saucepan and simmer on medium-low until slightly thickened. Grill fillets on direct medium heat for about 4 minutes per side, brushing with thickened marinade, until fish flakes easily when tested with a fork.

Step 3

Sprinkle with green onion before serving.

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