with Pineapple Relish
Yield: 6 servings
Prep Time: 1 to 4 hours
Cook Time: 15 minutes
Wine Suggestion: Columbia Valley Chardonnay, Columbia Valley Riesling
½ cup soy sauce
¼ cup brown sugar
1 Tbsp. honey
1 tsp. chopped ginger
¼ tsp. chopped garlic
1 Tbsp. Sesame oil
2 tsp. minced green onions
1 tsp. toasted sesame seeds
1 Tbsp rice wine or sherry
3 lbs halibut, divided into 6 portions
Pineapple relish, recipe follows
Combine the first five ingredients in a saucepan. Bring to a boil and allow to simmer for five minutes; remove from heat. Add sesame oil, green onion, sesame seeds and rice wine; set aside to cool.
Place halibut in a bowl and pour marinade over the fish, tossing to coat evenly. Cover and refrigerate for 1-4 hours.
Remove halibut from marinade; grill, bake or broil until done. Top with pineapple relish and serve.
2 cups finely chopped or crushed fresh pineapple
¼ cup finely chopped red onion
½ cup finely chopped red pepper
2 Tbsp. rice vinegar
1 Tbsp. chopped pickled ginger
2 Tbsp. Chopped cilantro
Combine all ingredients in a bowl and toss to combine. Let the relish marinate before serving. If you would like a spicy relish, add some red chili flakes.
