Halibut with Baby Spinach
Mar 13, 2010 18:41:18 GMT
Post by gertie on Mar 13, 2010 18:41:18 GMT
This recipe was passed to me by my sister-in-law and is derived from a couple of recipes in different cook books she decided to sort of mix together. 
1/2 cup soy (that thick Thai soy is great for this, I think)
around 1-2 Tbsp ginger, grated or shredded
1/2 cup tea (original suggest oolong, I like an Asian spice blend myself)
1/4 cup Port
2 Tbsp brown sugar (I half if using thick soy as the thickening is derived from the leavings from the process of making palm sugar)
splash of sesame oil
splash of fish sauce
2 Tbsp chopped fresh basil
sprinkle of fresh Thyme
handful of fresh baby spinach per person
skin the halibut if it arrived with skin
marinade 15 min per side in refrigerator
broil halibut (10 min per inch of thickness, adjust time appropriately, fish is done as soon as it flakes and can be easy to overcook, I did 3/4 inch fillets in 6 minutes)
mix some of the marinade with spinach and stir fry just long enough to heat, you want it to hold shape not seriously wilt. I use half and use the other half in the rice cooker to prepare brown rice to serve it over, along with a handful of carrot slices and perhaps a crushed garlic clove.
1/2 cup soy (that thick Thai soy is great for this, I think)
around 1-2 Tbsp ginger, grated or shredded
1/2 cup tea (original suggest oolong, I like an Asian spice blend myself)
1/4 cup Port
2 Tbsp brown sugar (I half if using thick soy as the thickening is derived from the leavings from the process of making palm sugar)
splash of sesame oil
splash of fish sauce
2 Tbsp chopped fresh basil
sprinkle of fresh Thyme
handful of fresh baby spinach per person
skin the halibut if it arrived with skin
marinade 15 min per side in refrigerator
broil halibut (10 min per inch of thickness, adjust time appropriately, fish is done as soon as it flakes and can be easy to overcook, I did 3/4 inch fillets in 6 minutes)
mix some of the marinade with spinach and stir fry just long enough to heat, you want it to hold shape not seriously wilt. I use half and use the other half in the rice cooker to prepare brown rice to serve it over, along with a handful of carrot slices and perhaps a crushed garlic clove.