Grilled Cortez Halibut with Sautéed Asian Vegetable Medley


Start at 0:03

Check out this article about Santa Monica Seafood on Ready. Chef. Go!

Recipe by Chef Mark Cleveland @chefmarkcleveland

Serves 4

  • 1 Pound Cortez Halibut Fillet, cut into 4 portions

  • 1 Quart Sautéed Asian Vegetable Medley (Chef Mark Cleveland used baby bok choy, Chinese eggplant, oyster mushrooms, Chinese chives, onion & garlic)

  • ½ Cup Cold Mountain Roasted Sesame Ponzu

  • (Opt) Whole Thai Chilies

  • (Opt) Citrus, slices

  • 1 each RCG grill bag

How to Prepare Your RCG BBQ Grill Bag:

  1. Load the sautéed Asian vegetable medley into the bag and add the roasted sesame ponzu.
  2. Arrange Cortez Halibut portions over the vegetable medley and top it with the hot Thai chilies and citrus slices if using.  Seal the bag.

Cooking Instruction:

  1. Grill over indirect heat or roast in the oven at 450ºF for 15 to 17 minutes until the Halibut is just tender firm & the vegetable blend is hot and bubbling.
  2. Let rest in bag 2 minutes before opening.  and white sesame seeds, hemp seeds & black pepper.  Experiment with exotic Asian herbs like shiso, nira, etc.

NOTE: Ready.Chef.GO! bags allow for excellent texture in the microwave & fast cooking in the oven.  The results are always succulent & tender.  You’ll taste the difference.  Virtually no clean up.  Scrumptious & versatile.  Seafood steams to perfection in RCG! boxes and bags in both oven and on bbq grill.  Enjoy sustainable seafood from Santa Monica Seafood.  Follow Seafood Watch for choosing sustainable seafood.  Start the New Year Light with Santa Monica Seafood! January 16 is International Hot & Spicy Food Day.

About Chef Mark Cleveland





My career in culinary arts began in my grandmother’s kitchen. Harvesting produce from her garden and working alongside her was the cornerstone of my childhood. As an adult, over the course of a decade in Japan, I fell more deeply in love with food. Even more, I fell in love with food created with care, intention, deep respect for the environmental impact, and a holistic, source-to-table approach. Rather than attend a formal culinary education, I chose to find my own path. In Japan, I studied under monks in Buddhist temples, I dove into Chinese and Ayurvedic herbal medicine, and learned to cook with Chinese and Japanese teas. The result is a truly unique, holistic philosophy for a lifestyle of nutrition and wellness. My foundation informs every decision I make, in my business and in my kitchen.

Since then, my career as a chef and holistic activist has led me to restaurant ownership, the creation of educational programs, and consulting work for a wide variety of clientele. I have created thousands of recipes that artfully combine nutrition and innovation in palate-pleasing dishes that support a vibrant life. After more than twenty years as an entrepreneur, I am ready to return to employment in a company that aligns with my dedication not only to accessible, delicious food, but culinary activism and the support of sustainable, responsible living.

I throw my own custom ceramic bowls and dinnerware & shoot in my wee garden of earthly delights for added visual interest in photo & video content. I work with each customer to create a comprehensive content plan, including plated food shots, recipe creation, ask the chef segments, eco friendly & organic lifestyle blogs and more. I look forward to consulting with ++++ to showcase your world friendly brand.