July 2007: Grilled Halibut With Teriyaki Glaze

Glaze:

1 cup soy sauce

2/3 cup unseasoned rice vinegar

1 tablespoon teaspoons sesame oil

2 tablespoons sugar

1/2 teaspoon dried red pepper flakes

2 tablespoons minced gingerroot

6 garlic cloves, minced

4 (6-ounce) halibut filets

¼ cup toasted sesame seeds

3 green onions (green parts only), chopped, for garnish

Combine all ingredients for glaze in a small saucepan and bring to a boil. Reduce heat to medium/low and simmer 8 minutes. Remove ½ cup of glaze and transfer to a small bowl(for marinade); remove ½ cup and transfer to a small bowl(for brushing on fish when grilling); reserve remaining glaze in saucepan to reheat and ladle over fish when ready to serve.

Place halibut filets in a baking dish and brush both sides of halibut with some of the glaze. Let marinate 15-30 minutes. Spread sesame seeds out on a plate. Remove halibut from marinade and dip both sides into sesame seeds.

Brush grill grates with cooking oil and heat to medium high. Grill halibut 4 minutes per side, brushing with glaze a few times each side. Transfer to plates and drizzle with reserved glaze. Garnish with chopped green onions.

4 servings