Serves 6 / Serving tip: Accompany with baby bok choy that's been sliced lengthwise, brushed with olive oil, and grilled for 10 minutes until lightly charred.
⅓ cup toasted sesame seeds
3 tablespoons low-sodium soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons toasted sesame oil
2 cloves garlic
2 teaspoons seeded and minced serrano chile pepper
1 tablespoon honey
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
6 4-ounce halibut fillets (about 1 inch thick)
Olive oil, for brushing
2 scallions, thinly sliced
- In a food processor, coarsely grind sesame seeds. Add soy sauce, mirin, sesame oil, garlic, chile pepper, honey, lemon juice, and orange juice. Process for another 30 seconds.
- Preheat grill to medium. Brush fish lightly with olive oil. Apply sesame-soy mixture thickly on each fillet. Grill fish until just opaque in center, about 7 minutes, turning occasionally and basting with additional sesame-soy mixture. Transfer to a platter and sprinkle with sliced scallions.
PER SERVING: 294 cal, 57% fat cal, 19g fat, 3g sat fat, 68mg chol, 25g protein, 7g carb, 1g fiber, 413mg sodium
Recipe developer Karin Lazarus enjoys the role of culinary sleuth, including finding new ways to enjoy foods from the grill.
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TIP: Gas grills produce a less intense heat than charcoal fires, so cooking times will be longer.