Grilled Halibut with Ginger Tamarind Sauce & Garlic Lemon Aioli

Halibut - one of the best  from the sea !

T 3 lb filet of Halibut, of enough for 2-3 people.

4 Tb Sweet Paprika
4 Tb Brown Sugar
1 Tsp Thyme
1 tsp  Onion Powder
1/2 tsp Kosher salt
1.2 tsp cracked black pepper

Cut fish into large chunks, place into a bowl.   Drizzle  enough olive oil to coat the fish.  Then sprinkle the fish with the paprika mixture.  Let sit in the refrigerator while you prepare the sauce.


Ginger Tamarind Sauce

2 TB Tamarind paste ( avaible in Asian section or Asian  stores)
1/4 cup lite soy sauce, use 'lite' , it will be too salty with regular soy.
1/2 cup of honey
1 tsp mince ginger, I use the ginger paste in the tube, available in the produce section

Whisk all ingredients together.  Set aside.

Garlic Lemon Aioli

1/2 cup mayonnaise - use your own recipe or store but if you must.
1 TB mince garlic
zest of small lemon
juice of lemon




Put all ingredients in a small blender and blend for 2-2 minutes until smooth.


Grill Halibut for about 2-3 minutes per side. Don't over cook.. take it off grill when you think it's still slightly raw.. it will continue to cook.




I served this on a bed of couscous, then placed the fish on top and drizzled with each sauce.

Enjoy Every Bite !

Halibut & Baby Bok Choy with Miso Mustard Cream Sauce

Ingredients :

2 Halibut fillets

five spice powder

kosher salt and cracked pepper

In a pan, on high heat, add a couple of splashes of canola oil. Pat fish dry, sprinkle 5-spice powder kosher salt and cracked pepper. Sear both sides of Halibut. I always finish off my fillets in the over, apporoximately 7 minutes.. depending on side of fish fillet.

** I spread a little of the Yellow Miso paste on halibut before going into the oven. Not a lot... Miso is salty.

Miso Sauce :

2 TB Yellow Miso paste

1 TB Mirin

1 tsp soy sauce

1 tsp whole grain mustard

1 tsp minced garlic

1 tsp sugar

4 TB cream

In a pan add all above ingredients and heat on low temperature.

In a steamer or pot with small amount of water add Bok choy and steam for about 4-5 minutes.

Plate it

On a plate, place soem of the Miso sauce, lay the Bok Choy and place Halibut Fillet on top of the Bok Choy.. Drizzle some of the Miso sauce. I topped it off with some Enoki mushrooms.

Enjoy Every Bite !