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Sweet and Sour Halibut
1/4 c Firmly packed brown sugar
3 tb Rice or cider vinegar
3 tb Ketchup
1 tb Reduced-sodium soy sauce
1 Clove garlic; minced
3/4 ts Ground ginger
4 Halibut steaks; (about 1 1/2 pound)
1 Red bell pepper; halved and seeded
1 Green bell pepper; halved and seeded
2 Scallions; cut in 2" julienne strips
Preheat the grill to medium heat. (When ready to cook, spray the rack--off the grill--with nonstick cooking spray.
In a nonaluminum pan or large shallow bowl, combine the brown sugar, 1/4 cup water, the vinegar, ketchup, soy sauce, garlic, and ginger. Measure out 1/4 cup of the mixture and set aside. Add the halibut to the mixture remaining in the pan, turning to coat.
Grill the bell pepper halves, cut-sides up, for 5 minutes, or until the skin is blackened. When cool enough to handle, peel the peppers and cut them into thin strips.
Grill the halibut, uncovered, turning once, for 5 minutes or until the halibut is just opaque. Place the halibut on 4 plates, top with the reserved brown sugar mixture, the bell pepper strips and the scallions, and serve.