A light marinade seasons these halibut fillets served with a drizzle of wasabi spiked butter.
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Halibut
1 (6- to 7-ounce) halibut fillet, thawed, if frozen
3 tablespoons soy sauce
2 tablespoons orange juice
2 tablespoons rice wine vinegar
1 tablespoon vegetable oil
Wasabi Butter
2 tablespoons Land O Lakes® Butter, softened
2 teaspoons chopped fresh chives
STEP 1
Place all halibut ingredients in large resealable plastic food bag. Tightly seal bag; turn to coat fish. Place bag into 13x9-inch pan; refrigerate at least 20 minutes but no more than 4 hours.
STEP 2
Heat gas grill on medium-high or charcoal grill until coals are ash white.
STEP 3
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.
STEP 4
Meanwhile, combine all wasabi butter ingredients in small bowl.
STEP 5
To serve, dollop wasabi butter over grilled halibut.
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.
Beat the heat by adding a little spice to your summer dinners. Cajun, BBQ, Teryiyaki and wasabi warm up these dishes inspired by favorites from around the globe.
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