Thai Chili Sauce | Alaskan Harvest Seafood Blog

Baked Halibut with Sweet Chili Cream

This is possibly the simplest fish dish I’ve ever prepared, but my husband used the word “outstanding” not once, but twice during the meal, so something must have gone very right. This was a last-minute inspiration based on desire to balance our love for the tangy zing of Thai chili sauce with the delicate taste of halibut, all the while keeping preparation to a minimum and moisture in the fish to a max.

You will need:

1 lb. skinless halibut fillet
1/2 cup reduced fat Omega-3 mayonnaise
lime juice (I keep a bottle of it on hand; I use it in great quantities and love adding it to soda water for spritzers alongside meals like this one)
Thai sweet chili sauce
cayenne pepper
salt
olive oil

1. Preheat oven to 375. Rinse the fish and dust it with salt. Place the fillet in a glass baking dish and drizzle a tiny amount of olive oil over the top, then roll it in the pan a few times to coat.

2. In a small bowl, combine the mayo and chili sauce and beat with a fork. The result should be pink. Add lime juice and stir until the sauce becomes the consistency of salad dressing. Season liberally with cayenne and a little salt. Taste and adjust lime and chili sauce to taste.

3. Spoon the sauce over the fish and turn the fillet so that it is coated on all sides. Heap extra sauce on top, reserving some in the bowl.

4. Bake at 375 until the halibut is opaque through and flakes easily. Add more sauce to the top halfway through the process, to replace any that has melted down the sides. The sauce should form a soft golden crust by the time the fish is cooked through.

5. Serve with lime wedges and rice. Save any pan drippings to drizzle over the rice on the side. Outstanding!

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3 Simple Sauces: Seafood Essentials from Hawaii

Filed under: Halibut Recipes, Salmon Recipes, Seafood Recipes, Shrimp Recipes — Tags: fish, Hawaiian cuisine, Hawaiian seafood, lemon, mirin, sauce, Seafood, seafood recipe, seafood sauce, soy, thai chili sauce —

Great cooks don’t just have an enormous mental catalogue of different tasty recipes; they have a solid knowledge of basic preparations: grilling, sauteing, broiling, poaching, baking - each of which can be applied to a number of different foods, from seafood to vegetables, meats to soy. They then create variations through sauces, poaching liquids, and other flavorful add-ins to produce a full spectrum of creative and delicious dishes.

Here are three basic sauces from Hawaii that go great with any number of easy seafood preparations. With fresh or high-quality frozen seafood, simplest is often the best. Try grilling salmon, halibut, or skewered shrimp and serve drizzled with one of the following.

SWEET THAI-CHILE HONEY SAUCE
1/4 C sweet Thai chile sauce (Mae Ploy)
1/4 C honey
1 tsp. minced fresh ginger and/or roasted garlic
1/4 C canola oil

Blend all but canola till smooth, and then add oil slowly with blender on low to emulsify.

SPICY SOY MIRIN SAUCE
1/2 C soy sauce
1/2 C mirin (Japanese cooking wine)
1 t minced fresh ginger
1/2 t red chile flakes
1/2 t toasted sesame seeds
Bring all to a boil. Simmer 5 min. Chill until ready to serve.

LEMON OIL
1/2 C canola oil
2 T lemon zest
1 T sugar
1 t red chile flakes
1 T minced fresh lemon grass
Warm all ingredients over medium heat till zest begins to bubble - 5 minutes or so. Do not let it boil. Cool. Cover and refrigerate overnight. Strain and refrigerate till needed. Bring to room temperature before serving.