| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Breads, Restaurant, Seafood | 8 | Servings |
INGREDIENTS
| 8 | Halibut fillets** | |
| 2 | Shitake mushrooms, to 3 | |
| 1/4 | c | Hot water |
| 2 | oz | Chinese fermented black |
| beans | ||
| 2 | Green onions, sliced fine | |
| 1/2 | oz | Fresh ginger root, grated |
| fine | ||
| 1 | c | Sherry |
| 1 | Lemon zest, and juice | |
| 3/4 | c | Peanut oil |
| 1/4 | c | Sesame oil |
| 1/2 | c | Soy sauce |
| 1 | c | White wine |
INSTRUCTIONS
Preheat oven to 500 degrees. Rinse the beans well to rid of salt. Squeeze dry. Soak the mushrooms in hot water for at least 1 hour. Squeeze out liquid; reserve. Remove stems and slice mushrooms into ribbons, 1/8 inch wide. Combine oils, reserved mushroom liquor, lemon juice and zest and sherry. Whisk, add soy sauce, ginger root, onions, black beans and mushrooms. Cover halibut with marinade. Refrigerate overnight, or at least 2 hours. Remove fish to baking dish. Mix 1 cup marinade with white wine and pour over fish. Cover with foil and bake 10 to 12 minutes. Serve with marinade spooned over. Garnish with lemon slices. ** This recipe works very well with all types of rock fish and sturgeon. Yield: 8 servings. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <[email protected]> Recipe by: The Shoalwater, Seaview, Wash.
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