Halibut with Sake Kasu

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Halibut with Sake Kasu Ingredients

1 c Sake kasu; (available in	1 1/2 c Mirin
; Japanese and other	2 lb Halibut fillets
; Asian specialty	4 tb Julienned fresh ginger;
; food stores)	; boiling water, to
1/2 c Sugar	; soften

Instructions for Halibut with Sake Kasu

In a food processor combine kasu and sugar; process until well-blended. Add wine and process to a paste. In a large nonreactive baking dish spread half of kasu paste and top with halibut fillets in a single layer. Rub remaining mixture over fish. Cover tightly with plastic wrap and refrigerate overnight. Heat a griddle or large nonstick skillet over high heat. Remove fish from marinade, rinse quickly under running water and pat dry. Sear fish, turning once, about 4 minutes on each side and serve immediately garnished with blanched ginger. Yield: 4 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4628 Converted by MM_Buster v2.0l.

Main Ingredient: HalibutCuisine: Uncategorized

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