Sesame-Soy Halibut with Asian Vegetables
Moist, tender halibut steaks, poached in lemon water, are served with fettuccine tossed in a sweet and spicy Asian soy tahini sauce and Szechuan-seasoned vegetables.
4 (4 to 6-ounce) halibut steaks
1/3 cup soy sauce
1/3 cup tahini (sesame paste)
1/3 cup firmly packed brown sugar
2 tablespoons peanut oil
4 teaspoons red wine vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
8 ounces fettuccine
1/2 cup sliced green onions
1 1/2 teaspoons fresh lemon juice
2 teaspoons chopped fresh cilantro
1 teaspoon toasted sesame seeds
2 tablespoons oil
2 small bell peppers, seeded and sliced
1 medium zucchini, sliced
1 teaspoon Szechuan seasoning
1/2 teaspoon garlic salt
- Whisk together soy, tahini, brown sugar, peanut oil, vinegar, red pepper flakes and sesame oil until well combined. Gently warm in a small saucepan.
- Cook fettuccine according to package directions. Drain and toss with green onions and 1/2 cup sesame-soy sauce. Keep warm.
- Meanwhile, bring 3 cups water and lemon juice to a boil in a large skillet. Add halibut; reduce heat to a bare simmer. Cover and poach 10 minutes per inch of thickness, measured at thickest part, or until halibut flakes when tested with a fork. Gently remove halibut and drain. Divide halibut and pasta between four dinner plates. Drizzle with remaining sesame-soy sauce and sprinkle with cilantro and sesame seeds.
- While the halibut is cooking, heat oil in a medium sauté pan over medium-high heat. Add peppers and zucchini and stir-fry until tender-crisp. Season with Szechuan seasoning and garlic salt. Serve immediately.
Makes 4 servings.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.