Grilled Halibut with Yuzu Kosho Cream and Pickled Red Onion

Ingredients

• Halibut

• Salt

• White Pepper

• Red Onion

• Rice Vinegar

• Salt

• Sugar

• Creme Fraiche (homemade is best)

• Yuzu-Kosho

Directions

Grilling halibut alway feels like the right thing to do as it is hearty enough to take the direct heat, it also benefits from the smoky char. Or maybe it just reminds me of Alaska and home. If someone bought you some of those fancy cedar planks for grilling, use them with this fish! But before you grill, make everything else first. If you have never used Yuzu Kosho, it is an amazing condiment. It made with the rind of the Yuzu citrus fruit and hot pepper. The balance is remarkable

First, cut the onion very thin or use a Japanese mandolin. Use a little warm water to dissolve 2 Tb of Sugar and Salt. Add the sliced Red Onion and cover with Rice Vinegar. Let this sit for at least 20 - 30 minutes or until the onions take on a pretty color.

For the Yuzu-kosho cream, put about a 1/2 a cup of creme fraiche in a small bowl. Mix in 1Tb of Yuzu-kosho. Taste it. Isn't it dericious? I can say that. I'm a hapa. If you like spicy, add a little more.

Now, fire up that grill. If you are using the cedar planks make sure you have soaked them overnight. Otherwise you will ruin Anna's beautiful fish. If you are not, no worries, a little color on Halibut is incredible. Season the fish with salt and white pepper. Medium to high heat, grill the fish for about 4 minutes per side, skin side first. I would recommend using a cake tester to check if the center is warm.

Now to plate. A little dab of the Yuzu-kosho on the plate, fish on top and garnish with the pickled red onion.

Now you have a dish with a little bit of heat, a little acidity from the pickle and a little allium from the onion to go with your gorgeous Halibut!