The halibut fillet I bought the other day was so huge that it cut up into four servings. Two were consumed in the recipe I posted yesterday, leaving two already cooked but plain fillets for another night. Turning again to the latest Cooking Light, I decided to try the sauce from their Steamed Halibut with Sesame-Lime Sauce and Coconut Rice recipe. Fresh and flavorful! We liked this sauce more than other.
Sesame-Lime Sauce
1/4 cup finely chopped green onions (I omitted these for Stephanie's sake)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons fish sauce
1 1/2 teaspoons dark sesame oil
1/4 teaspoon red curry paste
Combine ingredients in a small bowl, stirring with a whisk.
Place 1/2 cup rice on each of 4 plates; top with 1 fillet. Drizzle each serving with 2 tablespoons sauce. Serve with lime wedges.
Cooking Light, APRIL 2008
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