The Wild Pacific Halibut
Vancouver Island is incredibly lucky to have available to it one of the tastiest fish in the ocean: the Pacific halibut, valued for its mild, sweet-tasting white flesh, large flakes and a firm but ten...
Zesty flavours of orange and ginger are the perfect complement to the gentle, almost sweet taste of the halibut. Paired with a bowl full of fresh vegetables, this colourful dish is packed with flavour and nutrients.
Instructions
INGREDIENTS
For the fish:
1 lb of wild Pacific halibut fillets, cut into 1-inch cubes
½ cup low sodium soy sauce
½ cup orange juice (fresh squeezed is best)
2 Tbsp honey
1 Tbsp chopped fresh ginger
1 tsp salt
2 Tbsp sesame oil
For the dish:
¼ cup toasted black and white sesame seeds
1 red Thai pepper (optional)
1 cup cooked soybeans
1 cup mango cubes
1 avocado, sliced
1 green onion chopped
1 cup red radish, sliced
fresh cilantro for garnish
3 cups cooked rice
METHOD
Mix soy sauce, orange juice, honey, and ginger. Divide in half.
Place halibut cubes in a zippered bag and add ½ the orange juice mix and salt, then squeeze out the air and place in fridge for anywhere from 1–24 hours.
Remove halibut from fridge and strain it.
Begin cooking the rice. While rice is cooking, prep mango, radish, avocado, green onion, soybeans and pepper. Then, 5 minutes before rice has finished, heat sesame oil in a non-stick pan on high until just smoking. Add the strained halibut, cook for 1 minute then turn it and cook for another minute. Add remaining orange sauce, and after 1 more minute, turn heat off.
In 3 large bowls, place 1 cup of rice in each. Sprinkle with sesame seeds and assemble soybeans, avocado, mango and radish around the edges. Place halibut equally in the center of each dish, then drizzle with all the sauce from the pan.
Garnish with cilantro and red pepper, and serve immediately.
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