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