Sweet And Sour Halibut With Lemon Rice Recipes

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SWEET-AND-SOUR HALIBUT



Sweet-and-Sour Halibut image

Categories     Ginger     Onion     Fry     Quick & Easy     Vinegar     Halibut     Gourmet

Yield Serves 2

Number Of Ingredients 13

1/4 cup water
1 1/2 tablespoons red-wine vinegar
1 whole scallion, sliced thin, plus the green parts of 2 scallions, sliced thin
1 1/2 teaspoons minced peeled fresh gingerroot
1 1/2 teaspoons sugar
1 tablespoon soy sauce
1 tablespoon ketchup
1/4 teaspoon Asian (toasted) sesame oil
1 teaspoon cornstarch dissolved in 2 tablespoons water
a 1-inch-thick halibut steak (about 1 pound), the skin and bone discarded and the fish cut into 3/4-inch pieces
all-purpose flour seasoned with salt and pepper for dredging the fish
vegetable oil for frying the fish
cooked rice as a accompaniment

Steps:

  • In a saucepan simmer the water and the vinegar with the sliced whole scallion, the gingerroot, the sugar, the soy sauce, and the ketchup, stirring occasionally, for 5 minutes, add the sesame oil and the cornstarch mixture, stirred, and simmer the sauce, stirring, for 2 minutes. Keep the sauce warm, covered.
  • In a bag shake the halibut in the flour, transfer it to a large sieve or colander, and shake it to remove the excess. In a large deep skillet heat 1/4 inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the halibut in 2 batches, turning it, for 2 to 3 minutes, or until it is cooked through, transferring it as it is cooked with a slotted spoon to paper towels to drain. Add the halibut to the sauce, stirring to coat it well, and serve it over the rice and sprinkle with the scallion greens.

SWEET-AND-SOUR HALIBUT WITH LEMON RICE



Sweet-and-Sour Halibut with Lemon Rice image

Number Of Ingredients 20

1/4 cup cider vinegar
2 tablespoons , chopped green onions
1 tablespoon tomato paste
2 teaspoons packed brown sugar
2 teaspoons finely chopped ginger root
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon ground anise seed
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 1/2 pounds halibut steaks or whitefish fillets, cut into 1 1/2-inch pieces
1 (8-ounce) can crushed pineapple in juice, undrained
Lemon Rice
--------------------------------------------------------------------------------------------
Lemon Rice:
1/2 cup uncooked regular long-gran rice
1 cup water
1 tablespoon grated lemon peel
1 teaspoon chicken bouillon granules
4 to 6 drops red pepper sauce
Heat all ingredients to boiling, stirring once or twice. Cover and simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Let stand covered for 10 minutes.

Steps:

  • Mix all ingredients except Lemon Rice in large glass or plastic bowl. Cover and refrigerate 2 hours. Heat oven to 375°. Spray rectangular baking dish, 13x9x2 inches, with nonstick cooking spray. Place fish mixture in dish. Bake uncovered 12 to 15 minutes, stirring once, until fish flakes easily with fork. Serve over Lemon Rice.1 Serving: Calories 200 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 60mg Sodium 570mg Carbohydrate 24g (Dietary Fiber 1g) Protein 23g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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