Prep 30 mins
Cook 15 mins
A quick Asian way to prepare halibut that is delightful. Adapted from Joan Nathan's "The New American Cooking". This was in our local paper. Serve these fillets with fresh steamed asparagus and rice or seasoned mashed potatoes.
- 2 lbs halibut fillets
- 3 tablespoons rice wine or 3 tablespoons sake
- 2 tablespoons snipped dill
- 1 tablespoon chopped thyme
- 3 scallions, both white and light-green parts diced in thin rounds
- 2 teaspoons sugar
- 1 teaspoon sea salt (to taste)
- 1⁄2 cup vegetable oil
- Place the halibut fillets in a 9 x 13 inch baking dish. In a small bowl, combine the rice wine or sake, the dill, thyme, scallions, sugar and sea salt and spoon this marinade over the fillets. Cover and refrigerate for 15 minutes or up to 30 minutes.
- In a skillet large enough to hold the fillets in one layer, heat the vegetable oil over medium heat. Gently add the fillets, along with the marinade. Bring to a slow simmer, adjusting heat as necessary, then cover and cook until the fish flakes, about 15 minutes. Remove the fish from the pan and serve on a platter with rice, sauced with the cooking juices.
- Note: If you don't have sake or rice wine, use any white wine or dry sherry.