Halibut With Ginger And Black Beans (Wash) Recipe
Servings: 8
Ingredients
- 8 x Halibut fillets**
- 2 x Shitake mushrooms, (to 3)
- 1/4 c. Warm water
- 2 ounce Chinese fermented black beans
- 2 x Green onions, sliced fine
- 1/2 ounce Fresh ginger root, grated fine
- 1 c. Sherry
- 1 x Lemon zest, and juice
- 3/4 c. Peanut oil
- 1/4 c. Sesame oil
- 1/2 c. Soy sauce
- 1 c. White wine
Directions
- Preheat oven to 500 degrees.
- Rinse the beans well to rid of salt. Squeeze dry. Soak the mushrooms in warm water for at least 1 hour. Squeeze out liquid; reserve. Remove stems and slice mushrooms into ribbons, 1/8 inch wide.
- Combine oils, reserved mushroom liquor, lemon juice and zest and sherry.
- Whisk, add in soy sauce, ginger root, onions, black beans and mushrooms.
- Cover halibut with marinade. Chill overnight, or possibly at least 2 hrs.
- Remove fish to baking dish. Mix 1 c. marinade with white wine and pour over fish. Cover with foil and bake 10 to 12 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 8 servings | |
| Calories 355 | |
| Calories from Fat 245 | 69% |
| Total Fat 27.75g | 35% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 919mg | 38% |
| Potassium 251mg | 7% |
| Total Carbs 6.98g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.93g | 2% |
| Protein 7.24g | 12% |
