Wednesday, July 16, 2008

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 jalapeƱo 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.

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