Teriyaki-Glazed Halibut with Cucumber Noodles (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/3 cup mirin or rice wine |
1/2 cup soy sauce |
1 tablespoon sugar |
2 teaspoons minced gingerroot |
1 teaspoon minced garlic |
pinch cayenne |
4 (5 to 6-ounce) halibut fillets |
about 1/4 cup black and white sesame seeds |
2 tablespoons vegetable oil |
minced green onions, as garnish |
cucumber noodles, recipe follows |
2 large cucumbers, peeled, halved lengthwise, and seeded |
1 large carrot, peeled and cut in thin matchsticks, about 2-inches in length |
1/4 cup rice wine vinegar |
1/4 cup chopped green onions |
2 teaspoons minced gingerroot |
1 teaspoon asian sesame oil |
1 teaspoon sugar |
1/2 teaspoon red pepper flakes |
1/2 teaspoon salt |
Directions:
1. Combine the mirin, soy sauce, sugar, ginger, garlic, and cayenne in a small saucepan and bring to a boil. Lower heat and simmer until reduced a thick glaze, 5 to 6 minutes. Remove from the heat.
2. Set the halibut fillets on a baking dish and sprinkle with cayenne. Paint on both sides with the glaze. Let marinate for 15 minutes.
3. Bring the glaze back to a boil and boil for 5 minutes. Remove from heat and keep warm.
4. Place the sesame seeds in a dish and dip the fillets onto the seeds, pressing lightly to coat each side with about 1 teaspoon of seeds.
5. Heat the oil in a large skillet over medium-high heat. Add the fillets and cook until browned and just done, 3 to 4 minutes per side. Remove from the pan to 4 serving plates. Garnish with the green onions and brush with any remaining glaze. Serve with the Cucumber Noodles.
6. Cucumber Noodles:
7. With a mandoline or sharp vegetable peeler, cut the cucumbers lengthwise into thin ribbons that look like noodles. Combine the cucumbers in a large bowl with the remaining ingredients and toss well. Refrigerate until chilled, about 1 hour (but not longer so the cucumbers do not get soggy).
8. Yield: 4 servings
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