Barbecued Halibut with Oriental Sauce Recipe

Origin: Fusion Period: Modern

One excellent trick when barbecuing is to add a cup (about 140g) of wood chips to the coals. When they begin to smoke they will flavour the fish, meat or vegetables your are barbecuing. Apple wood chips work for just about everything, as does hickory and mesquite. Oak is also excellent for fish dishes.

Ingredients:

60ml orange juice
2 tbsp soy sauce
2 tbsp Mushroom Catsup
2 tbsp vegetable oil
2 tbsp fresh parsley, finely chopped
1 tbsp fresh lemon juice
1/2 tsp oregano
1/2 tsp black pepper
1/2 tsp star anise, powdered
1 garlic clove, minced
4 halibut steaks (about 180g each)
140g apple wood (or oak) wood chips soaked in water for 1 hour

Barbecued Halibut with Oriental Sauce Preparation:

Method:

Combine the first ten ingredients in a bowl and whisk to mix together. Light your barbecue and brush lightly with oil. When the charcoal begins to turn white add the wood chips. As soon as these begin to smoke brush fish with the sauce and place on the barbecue. Cook for about 5 minutes per side, turning once and brushing with more sauce as you turn. The fish is ready when it flakes when tested with the fork.

Add remaining sauce to a pan and boil for 2 minutes before serving as a sauce along with the fish.

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