| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 4 | lg | Halibut steaks; 1/2 lb each |
| 3 | tb | Finely chopped fresh ginger |
| 6 | tb | Finely chopped scallions |
| 2 | tb | Light soy sauce |
| 1 | tb | Dark soy sauce |
| 2 | tb | Chinese rice wine or dry sherry |
| 1 | tb | Chinese sesame oil |
| 1 1/2 | tb | Minced fresh coriander |
INSTRUCTIONS
MARINADE GARNISH From: ehunt@bsc835.bsc.edu (Eric Hunt) Date: 23 Dec 1994 05:36:59 -0500 LAY THE HALIBUT STEAKS on a platter. Puree the marinade ingredients in a blender and spread it evenly over the halibut steaks. Allow to marinate for 2 hours in the refrigerator or 1 hour at room temperature. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the halibut steaks for 5 to 8 minutes on each side, depending on their thickness. Garnish with the chopped coriander and serve immediately. KEN HOM PRODIGY GUEST CHEFS COOKBOOK REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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