Ginger Halibut with Wasabi Noodles
This is a super easy recipe that can take less than 25 minutes to prepare. You'll find step-by-step instructions to help you use your time wisely. If you can multi-task in the kitchen cooking can be a breeze!
I’ve used Pacific halibut that is approved by the Marine Stewardship Council as sustainable. Annie Chun’s Brown Rice Mai Fun Noodles have a little more flavor and fiber than the ones made with white rice flour.
1/3 c mayonnaise 2 tsps agave 2 tsps grated fresh ginger (grate on microplane) 2 cloves garlic grated on microplane 2 Tbsps coconut aminos
1 tsp. fresh grated ginger, grated with a microplane 1 large clove of garlic grated on the microplane (about 1/2 tsp.) 1 tsp wasabi powder 2 Tbsps. rice vinegar 3 Tbsps Coconut Aminos 2 Tbsps agave 2 tsps wheat-free tamari 1/2 serrano pepper, minced 1 Tbsp toasted sesame oil 1/4 c vegetable oil
4 six-ounce pieces of Alaskan Halibut 1 ounce of Mai Fun Noodles 2 1/2 cups shredded napa cabbage 1 cup shelled edamame
1/2 cup diced red bell pepper 1/4 cup sliced green onion
Make the halibut marinade
Combine all the marinade ingredients and brush on all sides of the fish. Refrigerate for about 1 hour.
Make the noodle dressing
Thoroughly whisk together all of the dressing ingredients except the oils. Then gradually drizzle in the oil, whisking constantly.
At this point put up a pot of water to boil for the noodles and fire up the grill.
My pieces of halibut were about 2′ thick so I got the grill very hot and then grilled them on low for about 12 minutes (the grill thermometer read about 400°). Too high a temp would dry out the outside before the inside is cooked through, so be patient.
While the fish is grilling, put the noodles in the boiling water and cook for the appropriate time. Drain and then put them back into the pot. Add the dressing, cabbage, bell pepper, edamame and green onion. Use tongs to toss.
Plate the fish on a bed of the noodle salad.