Hoisin-Marinated and Grilled Alaska Halibut

Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

3 3/4 lbs. (12 each) Alaska Halibut fillets,*
   5 oz. each
1 1/2 cups  hoisin sauce
24 crisp lettuce cups – iceberg, radicchio,
   or red leaf – or combination
6 oz. carrots, julienne
6 oz. bean sprouts
6 oz. crisp rice noodles
6 oz. green onions, slivered
3 oz. fresh cilantro leaves
24 oz. (3 cups) Spicy Rice Vinegar (see recipe)

Spicy Rice Vinegar:
3 cups rice vinegar
2 Tbsp. jalapeños, seeded, minced
1/2 cup Thai fish sauce
1/2 cup soy sauce

  1. Brush halibut fillets with 1 Tbsp. hoisin sauce on each side.
  2. Cover, refrigerate and marinate a minimum of 2 hours. Hold refrigerated.

To make 1 portion:

  1. 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.
  2. Let halibut rest for 5 minutes while setting up serving plate and then slice into 1/4" strips.
  3. Divide halibut strips between 2 lettuce cups and place 1 on each side of serving plate.
  4. 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.
  5. Serve with a 2 oz. ramekin of Spicy Rice Vinegar.
  6. Ready to serve.

*Other Alaska Seafood such as cod or pollock may be substituted.

Spicy Rice Vinegar:

  1. Combine rice vinegar, jalapeños, fish sauce and soy sauce, mixing well.
  2. Hold refrigerated. YIELD: 4 cups