Tuesday, April 8, 2008
Malaysian Barbecue-Glazed Halibut
Over the weekend, we drove along the beach and made a stop at the Simonis fish market, where Jennifer picked up some shrimp and a huge halibut filet. We've been without seafood (excepting salmon) since that IHT article on European demand causing overfishing, and frankly we were ready for some fish! Not having any particular recipe in mind is what propelled the particular choices, since shrimp is always appreciated around here and halibut is a nice, neutral white fish. Yesterday, we received the latest issue of Cooking Light, and lo and behold there was an entire section of halibut recipes! We tried the Malaysian Barbecue-Glazed Halibut based on time and available ingredients, and we weren't disappointed. The sauce has a nice kick and a sweetness to balance out the salt. I served it over rice with a side of sugar snap peas because that's all we had that was quick. We'll have to get a better menu out of it next time. Although the sauce has a zing to it, the recipe would work well with any number of veggies or a simple salad with Asian-fusion dressing.