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Sake Kasu Halibut Recipe from Artist Point, Wilderness Lodge


4 to 6 8-oz. fresh Alaskan halibut filets
2 cups sake (Japanese rice wine)
4 tbsp. brown sugar
1 tsp. kosher salt
8 whole chives
1 cup soy glaze (recipe below)

Soy Glaze:
1/2 cup apple juice
1/2 cup light soy sauce
1/2 tbsp. cornstarch


Rinse halibut filets and place in a small container. Blend the sake, brown sugar and kosher salt together. Pour over the filets so the marinade covers them completely. Let marinate 12 hours. Remove filets from marinade and grill over a charcoal grill until the fish is firm to the touch. Just before serving, brush with soy glaze. Garnish with 2 whole chives laid across the fish.

Soy Glaze:
Mix apple juice and soy sauce. Stir in cornstarch. Bring to a low simmer until the glaze has slightly thickened and the starchy taste is gone.



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