Serves 6.
Ingredients
1 1/2 pounds fresh Alaskan halibut
Olive oil
Tangerine Dressing (recipe follows)
3 tablespoons finely diced red onion
3 tablespoons minced chives
2 teaspoon minced jalapeños
Malden salt
Freshly ground pepper
Crackers or toasted bread
Directions
Place the halibut in the freezer until firm but not frozen, about 40 minutes.
With a sharp knife, slice the halibut into about 18 pieces. Divide the pieces among 6 dinner plates. Cover each plate with plastic wrap. With the smooth end of a meat mallet, gently pound the fish pieces until they are slightly thinner and cover the plate. Chill.
When ready to serve, remove the plastic wrap, drizzle a little olive oil over each plate of generously coat with the Tangerine Dressing. Top with red onion, chives and jalapeños. Sprinkle with salt and pepper. Serve with crackers or toasted bread.
Tangerine Dressing
Makes about 1 cup.
Ingredients
1/2 cup tangerine juice (such as Odwalla)
1/4 cup yuzu juice (a Japanese citrus fruit)
2 teaspoons chili garlic sauce
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon minced ginger
Directions
In a large bowl, whisk together all ingredients. Refrigerate until ready for use.
