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Serves 4 as an appetizer, or 2 as an entree
1 pound California halibut fillets
1 cup lemon juice
2 tablespoons Asian fish sauce
Juice of 2 limes
3 finely chopped garlic cloves
1-2 hot green chiles, such as cayenne or thai
3 finely chopped green onions
2 tablespoons chopped mint
1 tablespoon chopped cilantro
1 finely chopped lemongrass stalk (white part only)
1 tablespoon sesame oil
1) Slice the halibut into small cubes. How small depends on your time constraints: The smaller they are the faster they will “cook” in the citrus marinade. If you like larger pieces, cut halibut into cubes of about 1/2 to 3/4 of an inch.
2) In a plastic or glass container, pour in the cup of lemon juice and toss in the halibut chunks. Mix well to coat the fish, and leave in the fridge for at least 2 hours. You can leave them in for up to 8 hours.
3) After the fish has marinated for several hours, pour out the lemon juice and add all the other ingredients. Mix well and return it to the fridge for another 1-2 hours. Serve over thinly sliced limes or in a cup made from lettuce or Napa cabbage.