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CATEGORY CUISINE TAG YIELD
Seafood, Grains Fish, Main dish 4 Servings

INGREDIENTS

2 T Grated fresh ginger root
1 t Dijon mustard
3 T Rice vinegar
1/4 t Hot chili oil
1 T Sesame oil
2 T Canola oil
1/4 t Salt
Freshly ground black pepper
to taste
Non-stick cooking spray
1 1/3 lb Halibut fillet
3 T Sesame seeds
1/4 c Fine bread crumbs
Paprika
Salt to taste
Freshly ground black pepper
to taste
1998 ped for you by Joan MacDiarmid.

INSTRUCTIONS

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.  From an
article by Judith Blake, Seattle Times, in the Buffalo News,  Posted to
MM-Recipes Digest V4 #12 by STEPHEN CEIDEBURG Refer#: NONE  on

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 139
Total Fat: 16.7g
Cholesterol: 90.7mg
Sodium: 409.2mg
Potassium: 945.8mg
Carbohydrates: 12.1g
Fiber: 1.3g
Sugar: <1g
Protein: 36.4g


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