Lately, my seafood craving has been ever increasing, especially in the hot summer months when I just want a quick, light and of course tasty meal. The Sunflower Market in Tucson, AZ recently published in their monthly publication, a great recipe for halibut glazed in this sweet salty marinade. Seriously, you wouldn't believe how this glaze transforms this fish into a simply succulent, buttery harmonious bite. I only slightly adapted the original recipe to incorporate some of my fave ingredients.
A pantry staple in my house is the Shoa Hsing Chinese rice cooking wine and is my favorite ingredient for any Asian dish I prepare. I think it truly adds a nice flavor dimension. Try it...you may even see a decrease in your Chinese take-out.
Pairing Suggestion: A buttery, oaky Chardonnay would be superb here.
1/3 cup toasted sesame seeds
3 tbsp low-sodium soy sauce
3 tbsp mirin (Japanese rice cooking wine) (I used Shoa Hsing a Chinese rice cooking wine)
3 tbsp toasted sesame oil
2 garlic cloves
2 tsp seeded, minced serrano chile pepper ( I used red pepper flakes)
1 tbsp honey
2 tbsp orange juice
juice from one lemon
6 4-ounce cod fillets (about 1 inch thick)
Olive oil for brushing
2 scallions, thinly sliced
In a food processor, coarsely grind sesame seeds. Add soy sauce, rice cooking wine, sesame oil, garlic, chile, honey, orange juice, and lemon juice. Process for another 30 seconds.
Preheat grill to medium. Brush fish lightly with olive oil. Apply sesame-soy mixture thickly on each fillet. Grill fish until just opaque in center, about 7 minutes, turning occasionally and basting with additional sesame mixture. Transfer to a platter and sprinkle with sliced scallions.
I served with baby bok choy. Simply slice lengthwise, brush with olive oil and grill for 8-10 minutes until lightly charred.