Grilled Halibut with Shoyu Honey Reduction

Salty and sweet goodness on a perfectly grilled, juicy fish. There is so much to love here. So much so that I forgot to take a decent picture and inhaled it instead.

Ingredients

Serves 2

1 lb halibut cut into pieces no bigger than your hand

3 cloves of garlic (minced)

1 tbsp fresh ginger (minced)

1 tsp fresh turmeric (minced)*optional

3 tbsp of butter (melted)

3 tbsp shoyu (Japanese-style soy sauce)

3 tbsp honey (thicker, more dense honey works best!)

2 tbsp coconut sugar (or light brown sugar)

Juice from 1/2 a lemon

Grapeseed oil ( or other high heat oil)

Additional items

Sauce pan

Non-reactive dish (like glass)

Method

1. Preheat grill to 500 degrees F.

2. Place halibut in a single layer in a reactive safe dish like a glass dish.

3. Mix melted butter with shoyu, honey, lemon juice, garlic and ginger until well incorporated.

4. Pour over halibut and allow to marinade at room temp for 15 minutes. You should have a thin coating of marinade on the fish but most of it should fall to the bottom and be reserved of it for the shoyu reduction

5. Oil grates on grill using a high temp oil using an oiled paper towel clasped between grilling tongs and immediately place the halibut to grill for 2-3 minutes per side (I prefer 2 minutes). Place in covered dish and set aside.

6. Moving quickly, heat the remaining marinade in a sauce pan on med-high heat until it starts to boil (since the marinade touched raw fish you want to make sure it boils!).

7. Stir in the coconut sugar until it is totally melted and the entire mixture thickens. Remove from heat.

8. Plate the fish and pour over a generous amount of the reduction and enjoy!