Ginger Halibut

Pan-fry:

2 Strips Bacon for each half-pound of Halibut until crispy

Remove bacon to plate with paper towel. Pat dry. Set aside

Slice and chop finely

1-3 slices of Ginger per person

Mix:

1 Tbsp Sake, Sherry, Rice Wine or a dry White
1 Tbsp Soy Sauce

Place half the ginger in the frying pan with the bacon grease. Place the fish on top of the ginger and put the other half of the ginger on top of the fish. Cook the fish on medium, turning when half-way cooked. Pour the soy-alcohol mixture over the fish. It's done when the flesh is completely opaque and flaky. Pepper to taste.

Serve With:

Condiments

Wasabi
Pickled Ginger
Jack Daniel's Honey Dijon Mustard
Annie's Ginger Vinaigrette
Lemon and Lime Wedges
Vlasic Bread and Butter Pickles

Rolls

Slice:

Sourdough Rolls

Spread with garlic-margarine and toast in oven until brown. Optionally sprinkle with Parmesan cheese.

Salad

Chop and Toss:

Spinach (if the leaves are large, remove the stems)
Lettuce
Carrots
Celery
Cucumber
Bean Sprouts
Bacon bits (from bacon used above)
Hard-Boiled Egg (optional)
Etc.

The halibut tastes good by itself, with the condiments, on the bread and mixed in the salad. If you offer up the condiments in lots of little bowls with spoons and such, people can mix and match as they like. This is a good meal for dealing with non-vegetarian food constraints, as everyone can do what they like best. I originally devised it for Jeffrey, who is allergic to garlic and onion (half the rolls had only the margarine and cheese on them). You'll notice the fish is not cooked in garlic, nor is there any form of onion in the salad. Hogue Cellars Chardonnay is a reasonable wine to serve with it. I serve a variant of the fruit crisp for dessert.

This file recreated from The Internet Wayback Machine in January 2002. Copyright Rebecca Allen, 2002.

Updated January 21, 2002