Halibut with Sesame-Chile Sauce

Yield 2 servings

For the fish:
2 halibut filets (6 to 8 oz. each)
Pinch of paprika for each filet
Salt and freshly ground pepper
1 tablespoon peanut oil
1/4 cup dry white wine

For the sauce:
3 scallions (divided use)
2 tablespoons sesame oil
3 tablespoons minced ginger
6 dried birdseye chiles, or half as many Sichuan chiles
1 tablespoon soy sauce

Garnish (optional):
Chopped parsley or cilantro

1 Cut green tops off scallions, leaving a 2 inch white part. Finely chop green parts for sauce. Thinly slice white parts lengthwise to create ribbons. Place sliced ribbons in a bowl of ice water and toss occasionally to allow ribbons to curl.
2 Sprinkle halibut filets with paprika, salt and pepper. (Use salt sparingly - the soy sauce will add more saltiness to the dish.)
3 Over medium-high heat, heat peanut oil in frying pan. When hot, place halibut filets skin side up in pan. Cook 2-3 minutes until golden, then turn over. Add wine, cover and reduce heat and cook until fish is done, 5-8 minutes.
4 Drain scallion ribbons and reserve for garnish.
5 While fish is cooking, make sauce. Heat sesame oil in sauté pan, then add ginger, chiles and the green parts of the scallions. Sauté for 1 min, then add soy sauce and swirl and cook for 1 minute more.
6 Place cooked filets on serving plate, then top with sauce. Garnish with scallion ribbons and optional parsley or cilantro.

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