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Five Spice Halibut On Gingered Vegetables

1 tablespoon sesame oil
2 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons chopped fresh cilantro
1 packet sugar substitute
1 teaspoon garlic chile paste -- (optional)

Halibut and Vegetables:
4 halibut steaks, 1" thick - (6 oz ea)
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 tablespoon five spice powder
2 tablespoons peanut oil -- divided
2 teaspoons minced fresh ginger
1 package broccoli coleslaw - (8 oz) (or regular coleslaw mixture)
1 red pepper -- thinly sliced
2 green onions -- sliced
2 teaspoons sesame seeds -- toasted

For dressing: In a large bowl, mix sesame and peanut oils, soy sauce, rice wine vinegar, cilantro, sugar substitute, and chili paste.

Sprinkle fish with salt, pepper and five-spice powder.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook fish 5 minutes, per side, until just cooked through. Transfer to a plate; cover to keep warm.

Heat remaining oil in skillet, cook ginger 1 minute; add broccoli slaw and red pepper. Cover and cook 2 to 3 minutes, until crisp-tender. Remove from heat; add dressing; toss to coat vegetables. Divide warm salad onto four plates. Arrange one fish filet over each salad; garnish with a sprinkling of green onions and toasted sesame seeds.

This recipe yields 4 servings.

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