RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Halibut with Tahini-Lime Vinaigrette - pareve
4 (7 oz) halibut steaks 1 tsp cumin seed 2 Tbsp Extra Virgin Olive Oil 1 small clove garlic, minced 1/4 c tahini 1 pkg (2.1 oz) Pickled Ginger and Shiso Leaves, minced (Eden Organic) 1 tsp tamari 1/4 c water 6 Tbsp fresh lime juice 1 green onion, thinly sliced Toast cumin in a dry skillet over medium high heat, shaking pan frequently, until you can smell the cumin and the seeds "dance." Combine with olive oil, garlic, tahinin, 3 T ginger, tamari, water, lime juice. Reserve 1/2 c vinaigrette for serving; use the rest to marinate fish for 2 or more hours. Grill or bake halibut until cooked, but still moist and tender. Serve with vinaigrette; garnich each piece with remaining ginger and green onion.
