Roasted Halibut and Green Beans with Asian Cilantro Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 16 g(5%)
- Cholesterol 111 mg(37%)
- Fat 42 g(65%)
- Fiber 6 g(23%)
- Protein 48 g(96%)
- Saturated Fat 4 g(18%)
- Sodium 622 mg(26%)
- Calories 624
Preparation Preheat oven to 450°F. 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. 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. 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.
Preparation Preheat oven to 450°F. 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. 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. 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.
