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