Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Infuse 0.25 teaspoon saffron threads in 2 tablespoons hot water for 10 minutes until a deep golden color develops.

2. 2

   Combine 2 tablespoons Shaoxing wine, 1 tablespoon light soy sauce, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 teaspoon sesame oil, and 0.5 teaspoon white pepper with the saffron infusion in a medium bowl.

3. 3

   Place 4 (6-ounce) halibut fillets into the bowl, ensuring each fillet is coated with the marinade, and let them marinate for 20 minutes at room temperature.

4. 4

   Preheat a grill to medium-high heat and lightly brush the grill grates with 1 tablespoon neutral oil before grilling the halibut fillets for 3 to 4 minutes per side, until they are opaque and flaky.

5. 5

   Prepare the aromatic ginger scallion oil by combining 2 tablespoons finely minced ginger, 4 tablespoons thinly sliced green onions, 1 tablespoon light soy sauce, and 0.5 teaspoon sugar in a heatproof bowl.

6. 6

   Heat 4 tablespoons neutral oil in a small saucepan until shimmering, then carefully pour the hot oil over the ginger and green onion mixture, stirring to combine.

7. 7

   Serve the grilled halibut fillets immediately, drizzled generously with the prepared aromatic ginger scallion oil and garnished with an additional 2 tablespoons of thinly sliced green onions.