Canada is now home to two artisan sake makers (one on Granville Island in Vancouver and one in the distillery district in Toronto). With the influence of Japanese cuisine on a Canadian dish, this recipe is the perfect opportunity to sip some sake with your dinner guests while the halibut cooks to moist, flaky perfection. Savour the aroma of lemon and ginger rising in the air. You’re just moments away from experiencing the Asian-inspired flavours mingling on the grill. Recipe and photo from
The British Columbia Cookbook, by Eric Pateman, Jennifer Ogle, James Darcy and Jean Paré. © 2012 by Company’s Coming. Used by permission.
Combine sake, lemon juice, brown sugar, oil, ginger, soy sauce, garlic, lemon zest and chili paste in a large resealable freezer bag.
Add fillets and chill for 30 minutes. Drain marinade into a saucepan and simmer on medium-low until slightly thickened. Grill fillets on direct medium heat for about 4 minutes per side, brushing with thickened marinade, until fish flakes easily when tested with a fork.
Sprinkle with green onion before serving.