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Serves: 4
4 (6 oz.) halibut fillets 3 tbsp. ginger, minced 1 garlic clove, minced 1 bunch organic scallions, finely chopped 2 tbsp. cilantro, chopped 1/4 c. tamari or soy sauce 3 tbsp. Chinese rice wine or dry sherry 1 tbsp. toasted sesame oil Rinse fillets, pat dry and place in a glass dish or resealable plastic bag. Place remaining ingredients in blender, reserving half the scallions and cilantro for garnish. Pulse until pureed. Pour marinade over fish. Refrigerate for 2 hours. Heat grill pan over high heat. Add one-teaspoon Henry's Canola oil. Grill for 5 minutes, per side. Garnish with reserved scallions and cilantro. |
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