Recipe - Halibut With Ginger And Black Beans (Wash)

8 Halibut fillets**
2 Shitake mushrooms; (to 3)
One fourth cup Hot water
2 ounce Chinese fermented black
beans
2 Green onions; cut or sliced up fine
One half ounce Fresh ginger root; grated
fine
1 cup Sherry
1 Lemon zest; and juice
Three fourths cup Peanut oil
One fourth cup Sesame oil
One half cup Soy sauce
1 cup White wine

Preheat oven to 500 degrees.

Rinse the beans well to rid of salt. Squeeze dry. Soak the mushrooms in hot
water for at least 1 hour. Squeeze out liquid; reserve. Remove stems and
slice mushrooms into ribbons, 1/8 inch wide.

Combine oils, reserved mushroom liquor, lemon juice and zest and sherry.
Whisk, add soy sauce, ginger root, onions, black beans and mushrooms.

Cover halibut with marinade. Refrigerate overnight, or at least 2 hours.

Remove fish to baking dish. Mix 1 cup marinade with white wine and pour
over fish. Cover with foil and bake 10 to 12 minutes.

Serve with marinade spooned over. Garnish with lemon slices.

** This recipe works very well with all types of rock fish and sturgeon.

Yield: 8 servings.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: The Shoalwater, Seaview, Wash.