Halibut Roast with Soy Ginger Baste
|Whole halibut roast||3 Pound (End Piece Skin On, 1 In Number, 1.4 Kilogram)|
|Peanut oil||1⁄2 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Pepper oil||1⁄2 Teaspoon|
|Fresh ginger piece||1 Inch, thinly sliced|
|Garlic||2 Clove (10 gm), thinly sliced|
|Soy sauce||60 Milliliter (1/4 Cup)|
|Riesling/Sauvignon blanc||2 Tablespoon|
|Squeeze of lemon||1|
|Chopped fresh cilantro||2 Tablespoon|
|Green onions||1 Bunch (100 gm), cut lengthwise into long strips (For Garnish)|
Preheat oven to 375°F (190°C).
Place halibut in shallow roasting pan.
In a small saucepan, mix peanut oil, sesame oil, and pepper oil over medium-high heat.
Add the ginger and garlic and saute until just tender, not brown.
Add soy sauce, wine, lemon juice, and honey and simmer for 5 minutes.
Brush halibut generously with soy mixture and bake covered for 10 minutes.
Remove cover and baste again with remaining soy mixture.
Bake another 10 to 15 minutes or until fish flakes easily.
Garnish with green onions.