Hoisin Marinated and Grilled Alaska Halibut

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

Food Management