Tantalize your taste buds with a culinary journey to the Orient with our exquisite Ginger Wasabi Halibut Brochettes. These delicate skewers feature succulent halibut fillets marinated in a harmonious blend of ginger, wasabi, and zesty citrus, offering a delightful balance of sweet, savory, and piquant flavors. Grilled to perfection, the halibut morsels retain their tender texture while acquiring a tantalizing smoky aroma. Accompanying the brochettes are three delectable sauces: a creamy Avocado Wasabi Sauce, a tangy Ginger-Orange Dipping Sauce, and a luscious Mango Salsa. Each sauce adds a unique dimension to the dish, catering to a range of palates and preferences. Whether you prefer the bold heat of wasabi, the refreshing tang of citrus, or the tropical sweetness of mango, these sauces elevate the halibut brochettes to an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
HALIBUT WITH SAMBAL VINAIGRETTE AND WASABI CREAM
Steps:
- Preheat oven to 400°F.
- Make vinaigrette:
- Blend vinaigrette ingredients in a blender until smooth. Season with salt.
- Make cream:
- Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
- Make halibut:
- Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
- Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
- Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
- Serve fish, parsleyed sides up, with a spoonful of each sauce.
GINGER HALIBUT WITH BRUSSELS SPROUTS
I moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. -Margarita Parker, New Bern, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepper., Place fish on an oiled grill rack, skin side down. Grill, covered, over medium heat (or broil 6 in. from heat) until fish just begins to flake easily with a fork, 6-8 minutes., In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes and, if desired, remaining salt. Cook, covered, until tender, 5-7 minutes. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic; cook until golden brown. Drain on paper towels., Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts; sprinkle with fried garlic. If desired, serve with lemon slices.
Nutrition Facts : Calories 234 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 701mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
GINGER-WASABI HALIBUT BROCHETTES
This recipe can be prepared in 45 minutes or less. With the fish, offer thinly sliced cucumber‑tossed in a dressing of rice vinegar and vegetable oil‑and some purchased sesame noodle salad. For dessert, side-by-side scoops of mango and raspberry sorbets look pretty sprinkled with toasted coconut. (Wasabi powder can be found in the Asian foods section of the supermarket.)
Yield Serves 2; can be doubled
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Stir mustard and wasabi in medium bowl to blend. Mix in chives, Sherry and ginger. Add fish; stir gently to coat. Let stand at room temperature 15 minutes.
- Brush grill rack with oil. Thread fish on skewers alternately with bell pepper squares. Sprinkle with salt and pepper. Grill until fish is just opaque in center and peppers are slightly charred, turning occasionally, about 8 minutes.
GINGER SOY FISH RECIPE
Ginger Soy Fish - crispy and perfectly cooked fish in a mouthwatering sauce. Topped with ginger and scallion, this recipe is so good with steamed rice!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
- Coat the fish with the corn starch. Set aside.
- Peel the ginger, slice and cut into thin strips.
- Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
- Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
- Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.
Nutrition Facts : Calories 348 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 18 grams fat, Protein 33 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 1122 milligrams sodium, Sugar 6 grams sugar
WASABI GINGER SAUCE
A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. From the Cuisinart Electric Fondue Pot cookbook.
Provided by lazyme
Categories Asian
Time 45m
Yield 2 cups
Number Of Ingredients 12
Steps:
- NOTE:.
- Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
- Place ginger, shallot and garlic in blender jar; cover blender jar.
- Set on Low; pulse 5 times.
- Scrape sides of jar; pulse 5 times.
- Add remaining ingredients in order given.
- Blend for 20 seconds.
- Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
- Unused portions may be refrigerated for up to a week - stir before using.
- Tip:.
- As a marinade, use about 1 tablespoon of marinade per portion.
- Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen.
- When thawed, they will be fully marinated and ready to cook.
HALIBUT WITH GINGER & GARLIC
Make and share this Halibut With Ginger & Garlic recipe from Food.com.
Provided by Bergy
Categories Halibut
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
- Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
- Reduce heat and flip the fish add wine sugar& broth.
- Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
- Serve with some of the onions.
- and sauce over the fish.
GRILLED GINGER SOY HALIBUT
This recipe belongs to a fellow member, Sher Bird. She had posted it on another cooking web-site we both belonged to a couple of years ago. This recipe is so flavorful, simple, easy and most ingredients you might already have on hand. Sher said, it is her family's favorite way to eat fish. She also uses the sauce for salmon on...
Provided by Julia Ferguson
Categories Marinades
Time 40m
Number Of Ingredients 10
Steps:
- 1. In small saucepan, combine all ingredients, except the halibut. Over medium heat, mix until sugar is dissolved.
- 2. Put Halibut in a non metalic pan or ziplock bag, pour marinade over fish. Marinate in fridge for about 30 mins. I make a double batch of marinade and seperate, one batch for marinating and one batch for basting.
- 3. Oil grill grate and preheat grill. Place halibut steaks on grill and cook on each side for about 5 minutes, basting with marinade while fish is cooking.
- 4. Grill until done, halibut should be opaque through to the middle and flake easily with a fork. Discard extra marinade that has had contact with the raw fish.
- 5. Notes: Instead of mincing the garlic and ginger, I like to grate it. Seems the grating brings more flavor. I never add the salt I have never added the herbs I have made this with the honey or the brown sugar, very little taste difference. Actually, I used Splenda brown sugar. I have used the grill, oven broiler and grill pan on top of the stove to cook the fish for this recipe. They all work fine.
CILANTRO-GINGER HALIBUT
An Asian-flavored marinade also serves as a sauce for this fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
- Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
- Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.
Tips:
- Select the freshest halibut possible. Look for firm, opaque flesh with a mild, slightly sweet smell. Avoid fish that is slimy or has a strong fishy odor.
- Use high-quality ginger and wasabi. Fresh ginger and wasabi will give your brochettes the best flavor. If you can't find fresh ginger, use a jar of minced ginger. If you can't find fresh wasabi, use a tube of prepared wasabi.
- Don't overcook the halibut. Halibut is a delicate fish that cooks quickly. Overcooking will make it tough and dry.
- Serve the brochettes immediately. Ginger-wasabi halibut brochettes are best served hot off the grill.
Conclusion:
Ginger-wasabi halibut brochettes are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or a special occasion dinner. With their bright flavors and beautiful presentation, these brochettes are sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love