| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Grated fresh ginger root |
| 1 |
ts |
Dijon mustard |
| 3 |
tb |
Rice vinegar |
| 1/4 |
ts |
Hot chili oil |
| 1 |
tb |
Sesame oil |
| 2 |
tb |
Canola oil |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
|
|
Non-stick cooking spray |
| 1 1/3 |
lb |
Halibut fillet |
| 3 |
tb |
Sesame seeds |
| 1/4 |
c |
Fine bread crumbs |
|
|
Paprika |
|
|
Salt to taste |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
VINAIGRETTE
HALIBUT
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, 1998.
Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest V4 #12 by STEPHEN CEIDEBURG Refer#:
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