It's not often I get multiple letters asking for the same recipe in the same week. Recently, Raj Mehta of Atlanta, Heather Fugitt of Marietta and Charlotte Rooks of Acworth sent in requests for Brooklyn Cafe's tempura fried halibut. Suspicious? Without a doubt. Luckily, this isn't Florida, and voting irregularities aren't as sensitive an issue.

After testing this dish, I decided it was without a doubt request-worthy. Not only was it easy to prepare, but the glaze fairly burst with flavor. Mark Pinsky, chef at Brooklyn Cafe, did a great job adapting the recipe for a home kitchen (even as he was preparing for his impending wedding). The restaurant serves this popular dish with caramelized Vidalia onions, whipped new potatoes and broccoli.

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Tempura Alaskan Halibut With Soy-Chili Glaze

Makes 6 servings

Preparation time: 15 minutes

Cooking time: 6 minutes

For the Soy-Chili Glaze:

1 (7-ounce) bottle sweet red chili sauce (like Thai Kitchen's Red Chili Dipping Sauce)

1/4 cup low-sodium soy sauce

1 teaspoon sesame oil

1 tablespoon canola oil

1 1/2 tablespoons orange juice

1 teaspoon lemon juice

1 teaspoon lime juice

1/2 teaspoon Sriracha Chili Sauce (or other hot sauce), optional

1/2 teaspoon chopped basil

For the tempura:

Canola or peanut oil

1/3 cup cornstarch

1/2 cup cake or all-purpose flour

1/2 to 3/4 cup cold soda water

1 tablespoon salt

1 teaspoon sesame oil

1 tablespoon sesame seeds

6 halibut fillets

In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, canola oil, orange juice, lemon juice, lime juice, chili sauce and basil until well-incorporated.

In a heavy pot, heat 3 inches canola oil to 350 degrees. Whisk together cornstarch and flour. Slowly whisk in soda water until batter is about the consistency of heavy cream. Add salt, sesame oil and sesame seeds. Dip halibut fillets in batter, let excess drip off and slowly lower them, one by one, into oil. Fry 3 minutes per side; remove and drain briefly on paper towels. Serve with glaze.

Per serving: 526 calories (percent of calories from fat, 66), 23 grams protein, 19 grams carbohydrates, no fiber, 38 grams fat, 70 milligrams cholesterol, 1,646 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.