Mr. G's Hawaii-style Halibut Filets on the BBQ
Ingredients:
2 - 8 ounce halibut filets, 6 tablespoons Mr. G’s Pineapple Plum Teriyaki sauce, Silver White Sea Salt, fresh ground pepper,1 teaspoon fresh ginger root – grated fine,1 teaspoon lemon juice - fresh squeezed & strain out seeds,1 teaspoon or to taste hot sauce of your choice,1 - ¼ inch slice red round onion – rings separated, 2 – ¼ inch slices zucchini 1 whole baby bok choy – washed & cut in half length wise, 8sprigs cilantro - washed, 2 tablespoons olive oil, 2 – 16 inch aluminum foil sheets
Make it!
Spread one piece of aluminum foil on a large plate or pan to catch any over flow. Brush the center area of the foil with one table spoon of oil large enough for the fish filet.
Place one fish filet in the center and brush with 1 tablespoon of Mr. G’s Pineappe Plum Teriyaki sauce. Drizzle with half teaspoon each of ginger root, lemon juice and hot sauce.
Sprinkle with salt and pepper to taste.
Layer the filet with half of the red onion ringers, one slice of zucchini, half of a baby bok choy and 4 sprigs of cilantro.
Drizzle with two tablespoons of Mr. G’s Teriyaki pineapple plum sauce.
Bring the two sides of the aluminum foil and fold twice length wise pinching the foil to seal making a long tube.
Foil each end twice and pinch to make a sealed fish pocket.
Set a side.
Repeat steps 1 through 8.
Cook on the BBQ grill over a low heat for 8 to 10 minutes or when you hear the boiling in the fish pocket for 2 minutes.
Take the fish pockets off the heat and let them rest for 5 minutes before opening.
To open the fish pockets use a kitchen scissors. Be very careful when you do this due to the hot steam, fish, vegetables and gravy so you do not get burned. I recommend placing the fish pockets on individual dishes before opening them. Then open each pocket carefully on the kitchen counter before serving each person. Serve with steamed rice.
