compliments of Chad Tienken
1 pound halibut
2 tablespoons fresh lime juice (about 1/2 a lime)
1/4 cup low-sodium soy sauce (careful you don't want it too salty)
1 teaspoon cornstarch
1/2 teaspoon minced fresh ginger
1/2 teaspoon vegetable oil
1/2 cup slivered white or yellow onion
2 cloves garlic, minced
1/4 cup coarsely chopped cilantro
Cut halibut into 1-inch pieces; sprinkle with lime juice. Blend
soy sauce into cornstarch in cup until smooth; stir in ginger. Heat oil in wok
or large nonstick skillet over medium heat. Add onion and garlic; stir-fry 2
minutes. Add halibut; stir-fry 2 minutes or until halibut is opaque. Stir soy
sauce mixture; add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
Sprinkle with cilantro.
I like to serve this with rice or tortillas. You can make fish tacos, burritos, or just eat it over rice.