This is one of our favorite ways to prepare halibut. Pair this with a Ballast Point Grapefruit Sculpin IPA for #NationalBeerDay and you’re all set. Enjoy!

Ingredients

Sweet Thai Chile Sauce

4 cups rice vinegar

1 cup sugar

½ cup seeded and finely diced red bell pepper

½ cup finely diced onion

1 tablespoon peeled and chopped fresh ginger

2 tablespoons chopped fresh cilantron or mint

1 teaspoon Sriracha

Wasabi Vinagrette

1 tablespoon wasabi paste

3 tablespoons soy sauce

3 tablespoons rice vinegar

½ cup extra virgin olive oil

Original Slavo Salt

6 halibut filets, well chilled

1 tablespoon Slavo Salt Pure Garlic Seasoning (you can use any of the Slavo Salt Seasonings for this recipe – our preference is the Pure Garlic)

Directions

Thai Chile Sauce

To prepare the sauce, in a saucepan, combine the vinegar and sugar over medium-high heat and bring to a boil, stirring to dissolve the sugar. Cook for 35 to 40 minutes, until reduced and syrupy. Combine the remaining ingredients and add to the reduced liquid, stirring well. Remove from the heat and allow to cool. Set aside ¼ cup to use for this recipe. Store the remainder in an airtight container in the refrigerator for up to 2 weeks.

For Wasabi Vinagrette

Mix wasabi, vinegar, soy sauce and whisk well. Slowly whisk in olive oil. The easiest way to do this is to pour it into a blender and blend well. Season to taste with Slavo Salt.

Season halibut with Slavo Salt and place on a screaming hot grill for 2 minutes (each side). Remove from grill, pour chile sauce over and serve with wasabi greens.