To prepare the marinade: Combine soy sauce, sesame oil, ginger, garlic and pepper flakes.
Place fish in a glass dish and add marinade.
Marinate in refrigerator 2 hours, turning fish over after 1 hour.
To prepare the sauce: In a medium saucepan combine the wine, stock or juice and vinegar.
Boil until syrupy. You will have no more than a few tablespoons left.
Set aside.
In a food processor combine the garlic, ginger, cilantro, lime zest and juice, butter, red pepper flakes, salt and pepper; process until smooth.
Set aside.
Remove the fish from the marinade, scraping off the ginger and garlic and discarding any leftover marinade.
Place in a baking pan or on a broiling pan and bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until done.
To finish sauce: Reheat wine reduction over medium heat.
Slowly add pieces of cilantro butter, whisking until sauce is lightly thickened. Do not boil.
Pour the sauce over the fish and serve.
Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons minced fresh gingerroot
2 garlic cloves, peeled and minced
1/4 teaspoon crushed red pepper flakes
1 1/3 lbs halibut fillets, cut into 4 serving pieces
1/2 cup dry white wine
1/2 cup fish stock or 1/2 cup clam juice
2 tablespoons rice vinegar
2 garlic cloves, peeled and minced
1 tablespoon minced fresh gingerroot
1/2 cup cilantro leaves
1 teaspoon finely grated lime zest
1 tablespoon lime juice
1/4 cup unsalted butter
1 pinch crushed red pepper flakes
1 pinch salt
fresh ground black pepper
Steps/Methods:
To prepare the marinade: Combine soy sauce, sesame oil, ginger, garlic and pepper flakes.
Place fish in a glass dish and add marinade.
Marinate in refrigerator 2 hours, turning fish over after 1 hour.
To prepare the sauce: In a medium saucepan combine the wine, stock or juice and vinegar.
Boil until syrupy. You will have no more than a few tablespoons left.
Set aside.
In a food processor combine the garlic, ginger, cilantro, lime zest and juice, butter, red pepper flakes, salt and pepper; process until smooth.
Set aside.
Remove the fish from the marinade, scraping off the ginger and garlic and discarding any leftover marinade.
Place in a baking pan or on a broiling pan and bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until done.
To finish sauce: Reheat wine reduction over medium heat.
Slowly add pieces of cilantro butter, whisking until sauce is lightly thickened. Do not boil.
Pour the sauce over the fish and serve.
