3/4 C. soy sauce

3/8 C. sesame oil

2 tsp. ginger, minced

1/4 tsp. red pepper flakes

 

1/2 C. dry white wine

1/2 C. bottled clam nectar

2 tsp. rice wine vinegar

 

4 cloves garlic, minced

1 tsp. ginger, minced

1/2 C. packed cilantro leaves

1 tsp. lime zest

1/2 C. unsalted butter

2 tsp. lime juice

Pinch of red pepper flakes

Coarse salt

Freshly ground black pepper

Corn oil

 

Lay halibut steaks in a single layer in a glass baking dish. Combine all Marinade ingredients and pour over fish. Marinate in the refrigerator for 2-4 hours, turning once or twice. To make the sauce, reduce the white wine, clam nectar and rice vinegar together in a small saucepan until they are barely more than a syrup (watch carefully, as this burns easily toward the end). Set aside (can be made hours ahead). Using a processor, puree the garlic, ginger, cilantro, and lime zest. Add the butter in chunks and puree until smooth. With the machine running, drizzle in the lime juice and the red pepper. Season to taste with salt and pepper and refrigerate (can be made days ahead). Prepare the barbecue, preferably with mesquite charcoal, and oil the grill. Remove the steaks from the marinade, pat dry and and oil both sides lightly with corn oil. Lay the steaks carefully on the grill. Cook for about 4 minutes per side, basting with marinade if they appear to be drying out. While the steaks are cooking, gently reheat the wine reduction (be careful not to burn). Off the heat, add all of the cold flavored butter and stir with a wooden spoon to emulsify. Give the pan a little more heat if necessary to incorporate the butter, but do not allow the butter the boil or it will separate from the sauce. Remove steaks from the grill and plate. Pour some sauce over each steak and garnish with a wedge of lime and a cilantro sprig.

 

 

 

Yield:

Calories:

Fat:

Fiber: