| 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)
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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