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Halibut with Sake Kasu

1 c Sake kasu; (available in Japanese and other Asian specialty food stores)
1/2 c Sugar
1 1/2 c Mirin
2 lb Halibut fillets
4 tb Julienned fresh ginger; blanched briefly in boiling water, to soften

In a food processor combine kasu and sugar; process until well-blended. Add wine and process to a paste. In a large nonreactive baking dish spread half of kasu paste and top with halibut fillets in a single layer. Rub remaining mixture over fish. Cover tightly with plastic wrap and refrigerate overnight.

Heat a griddle or large nonstick skillet over high heat. Remove fish from marinade, rinse quickly under running water and pat dry. Sear fish, turning once, about 4 minutes on each side and serve immediately garnished with blanched ginger.

Yield: 4 servings

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