Roasted Halibut and green beans with Asian Cilantro sauce

2 cups loosely packed cilantro leaves (from 1 large bunch)

2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)

1 tablespoon minced peeled fresh ginger

1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)

5 tablespoons grape seed oil, divided

2 teaspoons Asian sesame oil, divided

3 teaspoons soy sauce, divided

1 teaspon sugar

4 6-ounce halibut fillets, each about 1-inch thick

4 cups green beans, halved

2 cups mushrooms

Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons grapeseed oil, 1 teaspoon sesame oil, sugar and 1 teaspoon soy sauce in blender; puree. Season sauce to taste with salt. Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons grapeseed oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Brush some cilantro sauceon top of the fish. Roast until fish is opaque in center and beans are crisp-tender, about 8-12 minutes. Divide fish, vegetables, and sauce between plates.