YIELD: 12 SERVINGS
|SPICY RICE VINEGAR:|
|3 cups||rice vinegar|
|2 Tbsps.||jalapeños, seeded, minced|
|12 cup||Thai fish sauce|
|½ cup||soy sauce|
|12||Alaska Halibut* fillets |
(5 oz. ea.)
|1½ cups||hoisin sauce, prepared|
|24||crisp lettuce cups, iceberg, |
radicchio, 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|
For the sauce: Combine rice vinegar, jalapeños, fish sauce and soy sauce, mixing well. Hold refrigerated.
Brush each halibut fillet with 1 Ttbsp. 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 ½" strips.
Divide halibut strips between 2 lettuce cups and place 1 on each side of serving plate. Arrange ½ oz. carrots, ½ oz. bean sprouts, ½ oz. crisp rice noodles, ½ oz. green onions, and ¼ oz. cilantro leaves in small mounds on serving plate. Serve with a 2 oz. ramekin of Spicy Rice Vinegar.
*Other Alaska seafood such as cod or pollock may be substituted.
Recipe and photo from the Alaska Seafood Marketing Institute