Roasted Halibut and Green Beans with Cilantro Sauce

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January 28, 2020

This makes a beautiful presentation, combining main dish and side dish in one. I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding them before putting the dish in the oven. I didn’t have string beans, so the photos show the dish with Brussels sprouts, which I love to roast. These needed a few extra minutes to cook, so string beans would be easier.

Shiitake mushrooms have become my favorite variety. They are soft and nutty tasting and readily absorb the taste of dressings. The lemon gives the dish a great fresh taste. And if you want to spice it up, add some jalapeño, but I opted for the milder route. Just a sprinkle of salt and pepper at the end, and it was perfect. No leftovers here!! For some people, cilantro tastes like soap. If that’s true for you, just substitute a different herb, like basil for the sauce. Serve over quinoa or couscous.

YIELD Makes 2 servings

Ingredients:

2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons) (optional – I opted out)
5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons low sodium soy sauce, divided
2 8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms
1 cup halved cherry tomatoes (optional)

Directions:

  1. Preheat oven to 450°F.
  2. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
  3. Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper.
  4. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

Market tip:
Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.

From epicurious.com

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