Halibut with ginger and black beans (wash)

8 Servings

Ingredients

Quantity Ingredient
8 Halibut fillets**
2 Shitake mushrooms; (to 3)
¼ cup Hot water
2 ounces Chinese fermented black beans
2 Green onions; sliced fine
½ ounce Fresh ginger root; grated fine
1 cup Sherry
1 Lemon zest; and juice
¾ cup Peanut oil
¼ cup Sesame oil
½ cup Soy sauce
1 cup White wine

Directions

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, ⅛ 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 <adamsfmle@...> Recipe by: The Shoalwater, Seaview, Wash.

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