Halibut has recently gotten into season, so if you can find this beautiful flaky, white fish... grab it! If your local store doesn't carry it, you can substitute your next favorite fish, like salmon or seabags for this recipe!

Umami Marinated Halibut

-Halibut (however much you'd like to serve)
-Cedar Planks (optional)
1-2 Bunches of Asparagus
1-2 Bunches of Radishes
1/4 Cup IT SAUCE
1/4 Cup Tamari (Or soy sauce)
1/4 Cup Honey
2 Tbl Toasted Sesame Oil
2 Tbl Scallions
1 Tbl Grated Ginger
1 Tbl Grated Garlic
1 Tbl Toasted Sesame Seeds

STEP ONE:  Cut your halibut into nice sized portions, and score the skin a few times.
STEP TWO: Combine and whisk IT SAUCE, Tamari, Honey, Sesame Oil, Scallions, Ginger and Toasted Sesame Seeds in a bowl to create your Umami Sauce Marinade. Reserve a little for plating and/or veggies.
STEP THREE: Place Halibut and Umami Sauce in a ziplock bag for at least one hour in the fridge.
STEP FOUR: Over a hot grill, start charring your vegetables. You can season with the umami marinade, or just Olive oil/Salt/Pepper.
STEP FIVE: Cook your halibut. You can opt for cedar planks, but our personal favorite way to cook fish is this: Get a grill ready pan with oil nice and hot, wait for the oil to start to ripple. Once you know the oil is hot, carefully place the fish skin side UP, resist the temptation to move the fish around in the pan. Once you can see nice browning around the edges of your fish, you're ready to flip (the fish should release from the pan nicely if it's ready). Flip and cook skin side down for a couple minutes until desired doneness is achieved.
STEP SIX: Grab your charred veggies and halibut and carefully plate. Use any extra umami sauce for drizzle. Enjoy!

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