1 (6- to 7-ounce) halibut fillets, thawed, if frozen
3 tablespoons soy sauce
2 tablespoons orange juice
2 tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons chopped fresh chives
1/4 teaspoon wasabi paste or powder*
Place all halibut ingredients in large resealable plastic food bag. Tightly seal bag; turn to coat fish. Place bag into 13x9-inch pan; refrigerate for at least 20 minutes but no more than 4 hours.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Remove fish from marinade; discard marinade. Place fish onto grill. Grill, turning once, 6-8 minutes or internal temperature reaches at least 145°F and fish flakes easily with fork.
Meanwhile, combine all wasabi butter ingredients in small bowl.
To serve, dollop wasabi butter over grilled halibut.
*Substitute 1/4 teaspoon prepared horseradish.
- Make wasabi butter up to a day ahead. Let it soften at room temperature for about 30 minutes before serving.
- Wasabi paste and powder are usually available in the ethnic section of the grocery store. Regular prepared horseradish is a good substitute.