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marinade soy sauce sesame oil fresh gingerroot garlic red pepper sauce white wine fish stock rice vinegar garlic fresh gingerroot cilantro leaf lime zest lime juice unsalted butter red pepper salt fresh ground black pepper
Viewed: 31 - Published at: 9 years agoIngredients
- Marinade and fish
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons minced fresh gingerroot
- 2 garlic cloves, peeled and minced
- 1/4 teaspoon crushed red pepper flakes
- 1 1/3 lbs halibut fillets, cut into 4 serving pieces
- Sauce
- 1/2 cup dry white wine
- 1/2 cup fish stock or 1/2 cup clam juice
- 2 tablespoons rice vinegar
- 2 garlic cloves, peeled and minced
- 1 tablespoon minced fresh gingerroot
- 1/2 cup cilantro leaf
- 1 teaspoon finely grated lime zest
- 1 tablespoon lime juice
- 1/4 cup unsalted butter
- 1 pinch crushed red pepper flakes
- 1 pinch salt
- fresh ground black pepper
Method
- To prepare the marinade: Combine soy sauce, sesame oil, ginger, garlic and pepper flakes.
- Place fish in a glass dish and add marinade.
- Marinate in refrigerator 2 hours, turning fish over after 1 hour.
- To prepare the sauce: In a medium saucepan combine the wine, stock or juice and vinegar.
- Boil until syrupy. You will have no more than a few tablespoons left.
- Set aside.
- In a food processor combine the garlic, ginger, cilantro, lime zest and juice, butter, red pepper flakes, salt and pepper; process until smooth.
- Set aside.
- Remove the fish from the marinade, scraping off the ginger and garlic and discarding any leftover marinade.
- Place in a baking pan or on a broiling pan and bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until done.
- To finish sauce: Reheat wine reduction over medium heat.
- Slowly add pieces of cilantro butter, whisking until sauce is lightly thickened. Do not boil.
- Pour the sauce over the fish and serve.
