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.