Ingredients
- 3 3/4 lbs. 3 3/4 lbs. (12 each) Alaska Halibut fillets,*
- 5 oz. 5 oz. each
- 1 1/2 cups 1 1/2 cups hoisin sauce
- 24 24 crisp lettuce cups iceberg, radicchio,
- or red leaf or combination
- 6 oz. 6 oz. carrots, julienne
- 6 oz. 6 oz. bean sprouts
- 6 oz. 6 oz. crisp rice noodles
- 6 oz. 6 oz. green onions, slivered
- 3 oz. 3 oz. fresh cilantro leaves
- 24 oz. 24 oz. (3 cups) Spicy Rice Vinegar (see recipe)
- Spicy Rice Vinegar:
- 3 cups 3 cups rice vinegar
- 2 Tbsp. 2 Tbsp. jalapeos, seeded, minced
- 1/2 cup 1/2 cup Thai fish sauce
- 1/2 cup 1/2 cup soy sauce
Servings:
Units:
Instructions
- Brush halibut fillets with 1 Tbsp. hoisin sauce on each side.
- Cover, refrigerate and marinate a minimum of 2 hours. Hold refrigerated.
- To make 1 portion:
- Grill 1 halibut fillet for 2-3 minutes per side or until desired doneness; cooking time will vary depending on thickness of fillet. Hold
- warm.
- Let halibut rest for 5 minutes while setting up serving plate and then slice into 1/4 strips.
- Divide halibut strips between 2 lettuce cups and place 1 on each side of serving plate.
- Arrange 1/2 oz. carrots, 1/2 oz. bean sprouts, 1/2 oz. crisp rice noodles, 1/2 oz. green onions, and 1/4 oz. cilantro leaves in small
- mounds on serving plate.
- Serve with a 2 oz. ramekin of Spicy Rice Vinegar.
- Ready to serve.
- *Other Alaska Seafood such as cod or pollock may be substituted.
- Spicy Rice Vinegar:
- Combine rice vinegar, jalapeos, fish sauce and soy sauce, mixing well.
- Hold refrigerated. YIELD: 4 cups
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