This halibut marinated so well you almost don't need the sauce, though it was also pretty amazing. The whole recipe was completed in about 45 minutes including the marinating time.

Ingredients

1/4 cup (60 mL) wine vinegar
3 Tbsp (45 mL) lemon juice
1 Tbsp (30 mL) brown sugar
1 Tbsp (15 mL) vegetable oil (liquid coconut oil or canola will also work)
1 Tbsp (15 mL) ginger root, finely grated
1 Tbsp (15 mL) soy sauce
2 cloves garlic, zested
2 tsp (10 mL) lemon zest, grated
1/2 tsp (2 mL) chili paste (such as Sambal Oelek or siracha)
6 fillets halibut (about 1-inch/2.5 cm thick), about 4-5 oz/115-140 g) each

Directions

1. Combine sake, lemon juice, brown sugar, oil, ginger, soy sauce, garlic, lemon zest and chili paste in a large resealable freezer bag or a bowl large enough to allow the fish to marinate. Add fillets and chill for 30 minutes.

2. Drain marinade into a saucepan and simmer on medium-low until slightly thickened.

3. Pan fry or grill fillets on direct medium heat for about 4 minutes per side, brushing with thickened marinade, until fish flakes easily when tested with a fork. If you're concerned about burning the fish you can merely sear the outsides in the frying pan and finish with 5 minutes in the oven at 400F