Sesame-roasted Halibut with Sweet and Spicy Rhubarb Sauce
The bright pink notes of rhubarb with its tart, juicy flavor counterpoint beautifully with the spicy elements of the sauce. Draped over a sizzling fillet of halibut, this is a gorgeous way to celebrate spring!
- 4 halibut fillets, about 4 to 6 ounces each, skin on Add to list
- 4 tablespoons tamari or your favorite soy sauce, divided Add to list
- 2 tablespoons sesame seeds Add to list
- 2 tablespoons vegetable oil, such as canola, peanut or sunflower Add to list
- 3 cloves garlic, minced Add to list
- 1 tablespoon minced ginger Add to list
- 1 cup thinly sliced rhubarb, tossed with 1 teaspoon sugar Add to list
- 3 green onions, cut into 1-inch pieces Add to list
- 1/2 red bell pepper, cut into strips Add to list
- 1/2 pasilla or poblano chile, cut into strips Add to list
- 2 tablespoons Thai sweet chili sauce Add to list
- 1 tablespoon rice vinegar Add to list
- 1 tablespoon lime juice Add to list
- 2 tablespoons honey or brown sugar Add to list
Preheat oven to 425° F.
Place the fillets in a parchment-lined baking dish. Brush with 2 tablespoons of soy sauce and sprinkle with the sesame seeds. Roast for 12 to 15 minutes (depending on thickness) or until the halibut is just opaque through. (Don't overcook!)
While the halibut is roasting, heat oil in a heavy sauté pan or wok over medium-high heat. Add the garlic and ginger and cook for a scant 30 seconds. Add the rhubarb and stir-fry for 30 seconds. Add the green onions, bell pepper strips and pasilla strips and stir-fry for 1 minute more. Reduce the heat to low and add remaining 2 tablespoons soy sauce along with the last four ingredients. Cook to heat through.
Place the halibut on each of 4 plates and serve the sauce over the top. You may accompany it with steamed rice. Serve garnished with thinly sliced green onions.
Each serving: 320 cal, 13g fat (1.5g sat), 45mg chol, 1090mg sodium, 16g carb, 2g fiber, 33g protein
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 10, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.