Roasted Halibut and Green Beans with Asian Cilantro Sauce
June 7th, 2006
- 2 cups loosely packed cilantro leaves (from 1 large bunch)
- 2 tablespoons fresh lemon juice
- 1 green onion, chopped
- 1 tablespoon minced peeled fresh ginger
- 1/2 serrano chili with seeds, chopped
- 5 tablespoons safflower oil, divided
- 2 teaspoons dark sesame oil, divided
- 3 teaspoons soy sauce, divided
- 2 8 ounce halibut fillets, each about 1 inch thick
- 2 cups green beans, halved
- 2 cups stemmed shitake mushrooms
Preheat oven to 450 deg. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season to taste with salt.
Place fish, beans and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms. Toss beans and mushrooms to coat. Season with salt and pepper. roast until fish is opaque in center and beans are crisp tender, about 8 minutes.
Serves 2
Entry Filed under: Fish and Shellfish,Main Courses
1 Comment Add your own
1. ellen | June 12th, 2006 at 11:45 am
By spreading a small pool of the cilantro sauce in a circle on the plate before serving the halibut, green beans and shitakes and then using a spoon to daub a little extra on the top of everything (and I do mean a little – we probably used no more than half the sauce that we made in total and that was PLENTY), you not only get a great presentation, but a better distribution of the sauce flavor without overpowering the other ingredients.
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