I love this recipe!
Asian Simmered Halibut With Rice Wine
4 to 6 servings
2 pounds halibut fillets
3 tablespoons rice wine or 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, or to taste
1/2 cup vegetable oil
Place the halibut fillets in a 9-by-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.
Per serving (based on 6): 344 calories, 32 g protein, 2 g carbohydrates, 22 g
fat, 48 mg cholesterol, 2 g saturated fat, 471 mg sodium, 0 g dietary fiber
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