Halibut With Spiced Vegetables

Name: Halibut With Spiced Vegetables
Yield: 3 servings
Ingredients: 12 ounces whole onion or 11 ounces thin-sliced ready-cut onion (2 ½ to 3 cups); 2 teaspoons olive oil; ½ cup plus 2 tablespoons fish stock or bottled clam juice; 8 ounces whole red bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups); 8 ounces whole green bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups); 1 tablespoon fresh or frozen ginger; ½ teaspoon five-spice powder; 1 pound halibut; 3 tablespoons fresh cilantro; 3 whole green onions; 2 tablespoons pine nuts; 1 tablespoon reduced-sodium soy sauce

By Marian Burros

Published November 9, 1993

Total Time: 30 minutes
Rating: 4(19)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Melange of Flavorings Transforms a Fish Dish

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Ingredients

Yield:3 servings

12 ounces whole onion or 11 ounces thin-sliced ready-cut onion (2 ½ to 3 cups)
2 teaspoons olive oil
½ cup plus 2 tablespoons fish stock or bottled clam juice
8 ounces whole red bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups)
8 ounces whole green bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups)
1 tablespoon fresh or frozen ginger
½ teaspoon five-spice powder
1 pound halibut
3 tablespoons fresh cilantro
3 whole green onions
2 tablespoons pine nuts
1 tablespoon reduced-sodium soy sauce

Ingredient Substitution Guide

Preparation

Step 1
Cut whole onions into thin slices.
Step 2
Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot. Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color. When onions begin to dry out, stir in 2 tablespoons of the fish stock.
Step 3
Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion. Cook, stirring, until peppers begin to soften.
Step 4
Grate ginger, and stir into peppers along with five-spice powder.
Step 5
Cut halibut into three pieces, discarding bone. Place halibut in pan, and cover with vegetables. Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
Step 6
Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
Step 7
Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
Step 8
When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.