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Grilled Halibut Cheeks with Ponzu Sauce

Ingredients

Conversions to European measurements can be found here!

2 halibut cheeks bone in
1 tablespoon olive oil
salt pepper
1 cup light soy sauce
¼ cup sweet rice wine vinegar
¾ cup yuzu juice or grapefruit juice
2 teaspoons yuzu zest or lemon zest
½ cup bonito flakes

Procedure:

Coat the exterior of the halibut cheeks with olive oil. Season the halibut with salt and pepper. Broil them on a hot grill approximately 2 minutes per side.

In a medium sauce pan bring the soy sauce to a boil and add the bonito flakes and lemon or yuzu zest. As soon as it reaches a boil turn off the heat and allow the mixture to cool for 20 minutes. Strain the cooked soy sauce in to a small bowl and add the vinegar and yuzu (or lemon) juice.

Serve the ponzu sauce alongside the grilled halibut in a dipping bowl. In the sushi resaurants in San Francisco halibut cheeks are served with the bone. If you want tot follow that tradtion your guests will need to use chopsticks (or a fork) to remove the meat from the bone. If you are not wild about that idea its perfectly acceptable to remove the meat from the bone before serving. You can arrange the grilled halibut pieces around the dipping sauce and provide utensils as you see fit. Bamboo skewers might work out nicely.