When I was pregnant my only cravings were for strawberry cupcakes and anything Thai. I couldn’t get enough of anything Thai especially since its cuisine powers all those sweet, sour, salty and spicy taste buds. However, just because the flavor profile of Thai cuisine is complex not all the recipes have to be especially when using seafood.
With a few key ingredients like sweet chili sauce, cilantro and corriander,, you too can be cooking up your own Eastern-influenced Thai-Style Halibut that will impress your family, friends and most of all, you!
The key to this dish and any meal you make with seafood is is selecting a great piece of fish. Halibut is a very versatile white fish you can use in many dishes and starting yesterday Market Street DFW received its first shipment of halibut. If you aren’t the type to cook with seafood because it seems too complicated, you just need these tips from Market Street to make you an aficionado.
Market Street has an incredible fish selection and if you still need a little help picking the right fish, how to cook it or even to get your fish steamed onsite, all you have to do is ask. While this dish could use almost any fish cut as a fillet or a steak, halibut cooks easily on the grill, stays together, pairs well with the chili sauce and the diversity of the other flavors with the flaky meat of the fish.
Fish Tip: Trying to figure out how much fish to purchase? Approximately one pound per person should be perfect.
Fish Tip: Wondering if the fish is cooked? Remember, fish continues to cook after you take it off the heat, so make sure NOT to overcook it.
- 2-4 halibut steaks or fillets
- 3/4 cup Thai Chili Sauce (easily found in the Asian ingredient aisle)
- 3 Tbsp. fish sauce
- 6 Tbsp. soy sauce
- 1/3 cup chopped corriander
- 1/4 tsp. black pepper
- 5 cloves garlic (Tbsp. pureed garlic)
- 2 Tbsp. lime juice, freshly squeezed
- 1 Tbsp. brown sugar
- 2 Tbsp. cilantro, chopped
- Combine all ingredients but the fish in a bowl, stirring until completely mixed.
- Rinse the fish, pat fry and place in a baking dish. Pour half the marinade over the fish and turn fish until thoroughly covered in the marinade. Marinade for 1-24 hours. (Reserve the rest of marinade for sauce.)
- Brush grill with oil (I used an indoor one over the stove, but outdoors is always best), then cook fish each side for 3-4 minutes. Do not overcook.
- To serve, serve fish right off the grill over Jasmine rice or vegetables. Cover fish with warm sauce and then garnish with cilantro.
For the best prices on fish, meat and produce, make sure to sign up for Market Street rewards program to get points for your purchases, coupons and more. To find your closest Market Street, check out the website!