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Sesame Crusted Halibut with Ginger Vinaigrette

2 tb Grated fresh ginger root
1 ts Dijon mustard
3 tb Rice vinegar
1/4 ts Hot chili oil
1 tb Sesame oil
2 tb Canola oil
1/4 ts Salt
Freshly ground black pepper to taste

Non-stick cooking spray
1 1/3 lb Halibut fillet
3 tb Sesame seeds
1/4 c Fine bread crumbs
Salt to taste
Freshly ground black pepper to taste

To prepare the vinaigrette: In a bowl, whisk together the grated ginger, mustard and vinegar. Then add chili, sesame and canola oils, whisking until thickened. Season with salt and pepper; set aside.

To prepare the halibut: Spray the top of a broiling pan with cooking spray. Line the pan bottom with aluminum foil. Cut the halibut into 1/2-inch-thick slices.

Combine the sesame seeds and crumbs; dredge the halibut in the mixture and place on the prepared pan. Sprinkle lightly with paprika, salt and pepper. Bake in a preheated 450-degree (F) oven for about 6 to 8 minutes, or until cooked through.

Transfer the halibut to serving plates and drizzle with the vinaigrette.

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