This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"Do not tell fish stories where the people know you; but particularly, don't tell them where they know the fish."
Simple recipes are always the best. There's a great balance of salty, sweet, spicy and savory in this recipe. It takes so little time to set fish to marinate and then cook.
The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).
Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.
The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.
Servings = 4 | Serving size =4 ounces fish with marinade and 1 1/2 tsps cilantro oil
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe also requires making Cilantro Oil
Cooked fish will keep well overnight in the refrigerator and will be best served cold (makes great sandwiches or on salads), as reheating will likely overcook the fish. Add the Cilantro Oil just before serving.
|1 Tbsp||roasted sesame oil|
|2 Tbsp||low sodium soy or gluten-free tamari sauce|
|1 Tbsp||fresh ginger (minced)|
|fresh ground black pepper (to taste)|
|4 4 ounce||halibut or other whitefish filets|
|6 tsp||Cilantro Oil|
Place the sesame oil, soy sauce, ginger, sugar, beer and pepper in a Pyrex dish or a Ziplock bag.
Place the fish in the marinade and place it in the refrigerator. Turn the fish about every 30 minutes and marinate for at least two hours.
Place a medium skillet over medium high heat. When hot add the fish.
Cook on the first side for about 10 minutes and turn. Add the marinade and cook for another 7 to 10 minutes.
Serve each filet topped with 1 1/2 teaspoons Cilantro Oil.
Serving size = 4 ounces fish with marinade and 1 1/2 tsps cilantro oil
Servings = 4
Amount Per Serving
|Calories 196||Calories from Fat 84|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 2g||<1%|
|Dietary Fiber 0g||0%|
|Vitamin A 4%||Vitamin C 0%|
|Calcium 4%||Iron 5%|
|Vitamin K 1 mcg||Potassium 538 mg|
|Magnesium 99 mg|