Marinated Halibut

Name: Marinated Halibut
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 9 grams dried bonito flakes; 79 milliliters daikon radish, grated; 454 grams skinless, boneless halibut; 4 Juice of lemons; 2 inches giant kelp (konbu); 3 Tbsps mirin; 1 bunch mitsuba, finely chopped; 79 milliliters rice vinegar; 6 scallions, white and light green parts, finely minced; 237 milliliters dark soy sauce; 2 Tbsps tamari sauce

You can never have too many main course recipes, so give Marinated Halibut A mixture of bonito flakes, scallions, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Slice halibut as described in above recipe and arrange on plates.

Ingredients you will need

Halibut

Prepare the vinegar mixture in above recipe, adding the mitsuba, and coat the fish. Proceed with remaining recipe above, using grated daikon in place of sprouts and scallions in place of the red onion.

Ingredients you will need

Red Onion

Green Onions

Mitsuba

Sprouts

Vinegar

Daikon Radish

Fish

Serve immediately with ponzu sauce alongside the halibut for dipping.

Ingredients you will need

Ponzu Sauce

Halibut

Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature 3 months in a cool, dark place, or in the refrigerator.

Equipment you will use

Cheesecloth

Bowl

Equipment

Cheesecloth

Bowl

Ingredients

Servings:

9grams

dried bonito flakes 79milliliters

daikon radish, grated 454grams

skinless, boneless halibut 4

Juice of lemons 2inches

giant kelp (konbu)3Tbsps

mirin 1bunch

mitsuba, finely chopped 79milliliters

rice vinegar 6

scallions, white and light green parts, finely minced 237milliliters

dark soy sauce 2Tbsps

tamari sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.