In a resealable plastic bag, combing cilantro leaves, olive oil, fish sauce, soy sauce, lime juice, garlic, and red pepper flakes. Swish it around so it mixes, and place the fish in. Let marinate in the fridge for 30-60 minutes.
Meanwhile, make the sauce by combining the lime juice, fish sauce, sugar, garlic, jalapeno, and cilantro in a small mixing bowl. Stir together until combined.
Preheat an outdoor gas grill to high heat. Lay down a piece of foil to cook your fish on.
Remove fish from bag and discard marinade. Cook fish for 3-5 minutes per side until it flakes easily from a fork.
Seed and dice the tomato and the jalapeño.
Slice the green olives and mince the garlic.
Chop the cilantro.
In a small skillet, sauté the garlic, onion, and jalapeño with olive oil.
Cook over medium low heat until onion is translucent and soft, about 3 minutes.
Add tomatoes, olives, bay leaf, capers, salt and chicken stock.
Stir and cook for 5 minutes. Tomatoes will begin to break down and get soft.
Once the sauce has come together add the filet into the sauce.
Spoon some of the sauce over the fish.
Cook for 10 minutes, or until fish is done, turning once. Fish will flake apart easily.
Place fish on a plate and pour sauce over. Sprinkle with cilantro.
1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
1/4 cup lightly packed fresh cilantro sprigs
Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over – be careful. Garnish with cilantro sprigs and serve immediately.
1 Clove garlic, chopped
1 Thai chili, chopped
Fresh juice from 1/2 lime
1 Tbs. Chopped cilantro
Pinch of salt and pepper
12 Large tail-on shrimp, peeled & deveined
6 Egg roll wrappers, cut into half diagonally (2 triangles from 1 wrapper)
Cornstarch water: 1 Tbs. Cornstarch and 4 Tbs. Cold water
Sweet chili sauce to serve
In a mixing bowl, combine garlic, chili, lime, cilantro, salt and pepper. Add the shrimps and marinate for 10 minutes.
Place a shrimp on left side of a triangle egg roll wrapper, leaving the tail out. Bring the left edge of the wrapper tightly over the shrimp, and roll half way. Brush the other corner of the wrapper and fold the top corner down and continue to roll tightly. Repeat with rest of the shrimps and egg roll wrappers.
Fry in 375°F until golden brown and shrimp is cooked, about 3 minutes. Serve with sweet chili sauce for dipping.