Hoisin Halibut Recipes

GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY

Steps:

• In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar, and chili paste. Reserve 3 tbs of the sauce for noodles.
• Heat grill to medium-high heat. Lightly oil grill grates. Drizzle sauce on both sides of fish and brush to coat. Grill for 4 minutes on flesh side. Turn and drizzle and brush generously again with sauce; grill for an additional 4 minutes on skin side or until fish flakes easily. Drizzle any remaining sauce over top. Gently remove from grill with a large spatula.
• While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per sie or until lightly charred and tender.
• Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
• Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.

CRISPY POTATO NUGGET HOISIN HALIBUT RECIPE COURTESY GUY FIERI

Steps:

• Preheat oven to 200 degrees F.
• Cut halibut in 4 equal pieces. In a mixing bowl, combine ginger, light soy sauce, white wine, and pepper in mixing bowl. Add fish to bowl and let marinate for about 20 to 30 minutes.
• Defrost potato nuggets; add panko, hoisin, oyster sauce, soy sauce, rice wine vinegar, and sesame oil. Mix together thoroughly and divide into 4 equal amounts.
• Heat a medium nonstick saute pan to low and add 2 tablespoons of oil.
• Remove fish from marinade, shake off excess marinade, and dredge in flour on both sides.
• Apply 1/4 of potato mixture to fish; press the mixture onto the top of the fish.
• Add fish potato-side-down to saute pan; cook 2 portions at a time. Cook until potato mixture is lightly browned and crispy. Gently turn the fish over; cook the other side for 2 minutes. When finished, remove, place on a baking sheet and hold in the oven until the next two fillets are cooked. Repeat the process for the next two fillets.
• Garnish with sesame seeds and green onions.