Grilled
(citrus) Halibut, with
Okonomi-Raspberry Sauce
By Chef James Liu, Alta
Mira Hotel, Sausalito, CA
Made
with:
Otatuku Ponzu
Sauce & Okonomi Sauces
Serves:
4
Halibut Marinade Ingredients:
6
- (6 oz.) Halibut Fllet
I cup Ponzu Sauce
3/4 cup Fresh Lernon Juice
I bunch Fresh Mim
I/2 cup Canola Oil
Okonorni-Raspberry
Sauce Ingredients:
1 cup Okonomi Sauce
1 basket Raspberries
1 1 /2 cup Water
1/4 cup Ponzu Sauce
1 tspn. Green Pepper Corns
TT Fresh Lime Juice
TT Salt and Pepper
1 oz. Cognac
1 Shallot (cleaned, peeled, finely chopped)
Halibut
Marinade:
Mix Ponzu Sauce, Fresh Lemon Juice, Fresh Mint Leaves
(finely chopped) and Canola Oil. Put Halibut Fillets in
the mixture and marinate for I/2 hour.
Okonomi-Raspberry
Sauce:
Put Okonomi Sauce, Ponzu Sauce, Raspberries and Water
in a saucepot and boil for about 8 minutes. Blend and
strain, then reserve.
In
a medium pan, cook the Shallot with a little oil until
transparent then add Cognac and mix. Strain and add to
sauce. Bring to a fast boil, and then add Fresh Lime Juice,
Salt and Pepper to taste.
Other
Related Links:
Chef
James Liu Bio
www.otafukufoods.com
|