GRILLED HALIBUT IN COCONUT MILK AND SOY SAUCE
On his spring vacation away from lobstering off Provincetown, my friend Paul McGraff loves nothing better than to unwind on a fishing excursion to Alaska. He angles for, among other piscatorial delights, king salmon — delicious, always — but my favorite is the succulent, pearly white halibut he brings back and generously shares with friends.
I developed this recipe and served it to Paul and his wife, Marge, more than once. This is one of my favorite saltwater-fish dishes.
Low-fat chicken stock works better than fish stock in this recipe. I've tried both and discovered this peculiarity. Dark soy sauce is darker and richer than regular soy sauce and may be found in Asian markets or in the Asian section of some supermarkets.
Fish Grilled & Smoked, by John Manikowski
• 4 halibut steaks, 1 inch thick, about 2 pounds
• 1 tablespoon vegetable oil
• 4-6 cloves garlic, finely chopped
• 1/4 cup finely chopped fresh ginger
• 1/4 cup finely chopped jalapeno peppers
• 1-2 anchovy fillets, chopped
• 3/4 cup chicken stock
• 1/2 cup coconut milk, unsweetened
• 1/3 cup tomato sauce
• 1/4 cup dark soy sauce
• Freshly ground black pepper
• 1/2 tomato, diced
• 1 tablespoon pure maple syrup (or honey)
• 2 cups rice noodles or wheat noodles, cooked and drained
• 1 tablespoon sesame oil
• 6-8 large scallions, green tops removed, chopped
• Lemon wedges
1. Preheat a grill.
2. Grill the halibut on an oiled grate for about three quarters of the actual time desired, 3 to 4 minutes per side, and keep warm on the grill's warming shelf.
3. Heat oil in a large saucepan or wok and saute the garlic, ginger, jalapeno peppers, and anchovies over medium heat for 3 to 4 minutes.
4. Add the stock, coconut milk, tomato sauce, soy sauce, and black pepper to taste; simmer over medium heat for 7 to 8 minutes, or until reduced by half.
5. Add the diced tomato and simmer an additional 3 to 4 minutes.