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Marinated Halibut

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CATEGORY CUISINE TAG YIELD
Niger Tamwt01 4 servings

INGREDIENTS

1 lb Skinless; boneless halibut
1/2 c Rice wine vinegar
2 1/2 tb Soy sauce
2 tb Mirin
2 tb Freshly-grated ginger
1 bn Mitsuba; finely chopped
1/3 c Grated daikon radish
6 Scallions; white and light green, finely minced
Ponzu Sauce For Dipping; see * Note

INSTRUCTIONS

* Note: See the "Ponzu Sauce For Dipping" recipe which is included in this
collection.
Using a sharp, wet knife, thinly slice halibut along grain using a long,
horizontal sawing motion. The easiest way to do this is to press the fish
down with one hand and cut slices off the top. Cover four serving plates
with halibut. The lined plates may be reserved in refrigerator, covered
with plastic wrap, up to 4 hours. Mix vinegar, soy sauce, mirin, ginger,
and mitsuba in a small bowl and spread about 2 tablespoons over each
serving, evenly coating fish. Divide grated daikon and arrange on the side
of each plate. Divide the scallions and place in a small mound near the
daikon. Spoon a bit of dressing over daikon and serve immediately with the
Ponzu Sauce For Dipping alongside the halibut. This recipe yields 4
servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A16 broadcast 10-07-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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