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Halibut Poached with Ginger and Cilantro

1 1/2 c White wine
1 tb Ginger; julienned as thinly as possible
1/4 c Cilantro, chopped
1 Green onion; cut in half
1 Splash of tamari
1 Lime; juiced
4 Halibut steaks

Combine first six ingredients in a deep roasting pan. Cook the poaching liquid for 2-3 minutes, then add halibut, cover tightly, and gently simmer until cooked through (approximately 10 minutes per inch of thickness). Garnish with sliced avocados, thinly sliced lime wheels and fresh cilantro. Serve with jasmine rice and Chenin Blanc.

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