GRILL BASKET HALIBUT WITH MAPLE TERIYAKI

Method: Direct grilling

Prep time: 10 minutes plus 1 to 2 hours for marinating Grilling time: 6 to 10 minutes Grill/Gear: Can be grilled over charcoal, wood, or gas. You also need a hinged grill basket and oil spray.

For the marinade:

❚ ½ cup (125 mL) soy sauce or tamari

❚ 1/2 cup (125 mL) mirin (sweet rice wine), sake, or white wine ❚ 1/2 cup (125 mL) pure maple syrup

❚ 1/2 cup (125 mL) dark sesame oil

❚ 1 scallion, trimmed, white part smashed (reserve the green part, thinly sliced on the diagonal, for serving) For the fish:

❚ 1 1/2 to 2 lb (680 to 907 g) fresh halibut, cut into 4 even pieces

❚ Cooking oil spray for the grill basket

❚ Vegetable oil for oiling the grill grate

1. Make the marinade/sauce: Combine the soy sauce, mirin, maple syrup, sesame oil, and scallion white in a saucepan and whisk to mix.

2. Arrange the halibut in a baking dish just large enough to hold it. Pour the marinade over the halibut, turning it a few times to coat well. Marinate the fish, covered, in the refrigerator for 1 to 2 hours, turning two or three times.

3. Drain the halibut well, pouring the marinade back into the saucepan. Place the fish pieces in a grill basket that you’ve oiled well with oil spray.

4. Boil the marinade over high heat until syrupy and reduced by about one third, whisking often. You should have about 1 1/4 cups (300 mL). Set this glaze aside for serving.

5. Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well. Lay the grill basket with the fish in it on the grate and grill the halibut until sizzling and browned on the outside and cooked through, 3 to 5 minutes per side. After 3 minutes, start basting the fish with some of the teriyaki glaze. Baste several times.

6. Carefully open the grill basket and transfer the fish to a platter or plates. Reboil the remaining glaze, whisk well, then strain it over the fish. Sprinkle with the scallion greens and serve. Serves: 4