Halibut is my favorite fish. It has a meaty flavor and texture that makes it different than just about any fish. In this Asian-inspired preparation, I use a Filipino Spice Rub from Serious Foodie. I serve the dish with mashed potatoes and sesame-seasoned spinach (see my recipe below). I usually take the skin off the fish and put it into a grill basket so that I can get it off the grill without falling apart.
1 Container Serious Foodie Filipina Spice Rub
2 Pounds Halibut Filet
Potato for mashing
Recipe of sesame-seasoned spinach
Brush olive oil on both sides of the fish. Sprinkle the Serious Foodie Filipino Spice Rub on both sides of the fish and rub it in. Place the fish in a fish basket if you have one. If you don’t have a fish basked I suggest leaving the skin on because it will hold the fish together as it is being grilled.
Preheat your grill to 350 degrees and cook fish on both sides. Prepare mash potatoes and sesame seasoned spinach. To serve place mashed potatoes on a plate, and place grilled fish on it. Add spinach to the side and serve.
Sesame Seasoned Spinach
This simple green vegetable preparation made with spinach is a great accompaniment to an Asian inspired meal. This dish is a staple in Japan and Korea, and is often served as a side dish.
1-pound fresh spinach
2 T sesame seeds
2 T Shoyu
1 t sugar
2 T sesame oil
Wash and trim the spinach. Bring a large pot of salted water to a boil and drop in the spinach. Boil until the leaves are wilted. Drain immediately and then plunge the cooked spinach in ice water. Drain and squeeze out as much water as you can. Cut the spinach in bite size pieces and place in a bowl.
Make the dressing by toasting the sesame seeds in a frying pan set over medium heat. Stir the seeds for a few minutes until the seeds start to turn brown. Put the toasted seeds in a coffee grinder or mortar & pestle and grind them until they are coarse. Put the seeds in a bowl and add Shoyu (this is Japanese soy sauce…you can substitute regular soy sauce), sugar, and sesame oil. Stir together and pour dressing over spinach. Toss together and set aside. This spinach can keep for a while in the refrigerator but should be served at room temperature.