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Paper Thin Halibut with Hot Ginger Vinaigrette
2 tb Olive oil
1/2 Red onion; finely chopped
2 Cloves garlic; finely chopped
1 tb Fresh ginger; finely chopped
1/2 c Rice wine vinegar
1 ts Sesame oil
1 ts Honey
1 lb Halibut fillets; sliced 1/16 inch thick
Salt and pepper; to taste
Heat the oil in a medium saucepan over medium heat. Add the onion and
the garlic and sauté until translucent. Add the ginger and sauté for
one minute. Add the vinegar, sesame oil, and honey and bring to a
boil. Season the halibut with salt and pepper and place on a platter.
Pour the boiling liquid over the halibut and serve.