Recipe - Halibut With Red Pepper Sauce

1 cup Sake kasu; (available in
; Japanese and other
; Asian specialty
; food stores)
One half cup Sugar
1 One half cup Mirin
2 pound Halibut fillets
4 tablespoon Julienned fresh ginger;
blanched briefly in
; boiling water, to
; soften

In a food processor combine kasu and sugar; process until wellblended. Add
wine and process to a paste. In a large nonreactive baking dish spread half
of kasu paste and top with halibut fillets in a single layer. Rub remaining
mixture over fish. Cover tightly with plastic wrap and refrigerate
overnight.

Heat a griddle or large nonstick skillet over high heat. Remove fish from
marinade, rinse quickly under running water and pat dry. Sear fish, turning
once, about 4 minutes on each side and serve immediately garnished with
blanched ginger.

Yield: 4