sportsman fishing adventures limited



 




Sesame–Soy Halibut With Asian Vegetables

4 (4-6-oz.) halibut steaks
1/3 cup lite soy sauce
1/3 cup tahini
1/3 cup firmly packed brown sugar
2 tablespoons peanut oil
4 teaspoons red wine vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
8 ounces Fettuccine
1/2 cup sliced green onions
1 1/2 teaspoons fresh lemon juice
2 teaspoons chopped fresh cilantro
1 teaspoon toasted sesame seeds
2 tablespoons oil
2 small bell peppers, seeded and sliced
1 medium zucchini, sliced
1 teaspoon Szechuan seasoning
1/2 teaspoon garlic salt

Whisk together soy, tahini, brown sugar, peanut oil, vinegar, red pepper flakes and sesame oil until well combined. Gently warm in a small saucepan. Cook fettuccine according to package directions. Drain and toss with green onions and ½ cup sesame-soy sauce. Keep warm. Meanwhile, bring 3 cups water and lemon juice to a boil in a large skillet. Add halibut; reduce heat to a bare simmer. Cover and poach 10 minutes per inch of thickness, measured at thickest part, or until halibut flakes when tested with a fork. Gently remove halibut and drain. Divide halibut and pasta between four dinner plates. Drizzle with remaining sesame-soy sauce and sprinkle with cilantro and sesame seeds. While the halibut is cooking, heat oil in a medium sauté pan over medium-high heat. Add peppers and zucchini and stir-fry until tender-crisp. Season with Szechuan seasoning and garlic salt. Serve immediately. Serving Size: 4.



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