These are the most perfect one bite wonders. Nothing fancy.

It’s all about the fresh fish (which is key, btw.), and the dueling sauces. As long as your halibut is fresh, that’s all you need no slaw, no extra crunch. This is all about the fish.

Ingredients:

avocado oil

1 lb halibut, cut into 2 inch pieces

tempura batter, homemade or store bought

butter lettuce, leaves removed and washed

sweet thai chili sauce:

1 tsp sambal

3 Tbsp sugar

1 clove garlic, minced

1/2 Tbsp low sodium soy sauce

3 Tbsp rice wine binegar

3 Tbsp ketchup

1/2 inch knob ginger, peeled and grated

1 1/2 Tbsp water

mild green curry sauce:

1/2 Tbsp green curry paste

1/2 tsp fish sauce

2 Tbsp honey

juice of 1/2 lime

1 pz cilantro, leaves only

1 clove garlic, minced

1 - 3 Tbsp coconut milk to round out smoothness (you want it thick, but smooth) start with 1, and add a

little at a time

Directions:

Preheat oven to 400.

Combine ingredients for dueling sauces. Use an immersion blender to make smooth, if you wish. Set sauces aside.

Use a large cast iron pan. Layer bottom with avocado oil.

Pat halibut pieces dry. Working in batches, dip in tempura batter and add to pan. Shallow fry on each side until halibut is golden brown.

Remove from pan and set on wired rack to keep crispy. Keep in oven to keep warm while finishing remainder of pieces.

Serve halibut pieces in lettuce leaves with dipping sauces.