Sunday, October 7, 2012

Roasted Halibut with Asian Cilantro Sauce

Thanks in part to a long weekend and some extra free time, I finally ran out of excuses and followed the trail of  imaginary bread crumbs back into the kitchen. As I've been relying way too much on prepackaged food and/or using ice cream for my dinners as of late, I'd had my eye on this for awhile in the hope of kick starting a healthier lifestyle. Sadly, this was cooked only because I was growing irritated with watching a baseball game but I'd like to think that getting this made at all is still a battle won. Overall, given my tendency to overcook fish, the green bean and mushroom blend was the biggest hit but this was still a quick, light Sunday lunch that I would make again as long as I had a kitchen timer on hand. Although the recipe calls for adding additional salt and pepper to taste to the vegetable medley and the cilantro sauce, I omitted it without any taste lost as a result. Overall grade B+.

Roasted Halibut with Asian Cilantro Sauce 
slightly adapted from Bon Appetit - Fast Easy Fresh 

2 cups loosely packed fresh cilantro leaves (1 large bunch)
2 tbsp fresh lemon juice
1 green onion, chopped
1 tbsp ginger paste
5 tbsp olive oil (recipe calls for safflower oil)
2 tsp Asian sesame oil, divided
3 tsp soy sauce, divided

2 8 oz halibut fillets, each 1 inch thick
4 oz green beans
10 oz fresh stemmed shiitake mushrooms

Preheat oven to 450 degrees. Place cilanto, lemon juice, green onion and ginger in food processor along with 3 tbsp olive oil, 1 tsp sesame oil and 1 tsp soy sauce and puree.

Place fish fillets, green beans, and mushrooms in single layer on baking sheet. Whisk remaining 2 tbsp olive oil, sesame oil and soy sauce in bowl to blend. Poor over fish, green beans and mushrooms. Toss green beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and green beans are crisp-tender, approximately 8 minutes. Divide among two plates and serve with cilantro sauce.

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