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home > recipes > seafood > pan-roasted halibut with peppers, shiitake mushroom and lotus root
Serves 4 Ingredients 1/2 red pepper 1/2 yellow pepper 1/2 green pepper 1/2 orange pepper 4 slices of lotus root 4 ounces shiitake mushrooms 2 tablespoons peanut oil 3 tablespoons chicken stock Salt and pepper 1/2 small minced shallot 4 halibut filets (about 1/2 pound each) 3 tablespoons peanut oil for fish Sauce 6 green onions in 3-inch pieces 2 tablespoons peanut oil 1 teaspoon chili oil 2 tablespoons soy sauce 1 tablespoons balsamic vinegar 2 teaspoons sesame oil Sea salt to taste Ground mixed peppercorns to taste Preheat oven to 400 degrees. Julienne pepper, lotus, and mushrooms. Sauté in peanut oil and chicken stock with salt and pepper, to taste, adding shallots when vegetables are almost done. Pat the fish filets dry with a paper towel and season with salt and pepper. Cover with plastic wrap and refrigerate for 1 hour. Heat oil in oven safe sauté pan. Pan sear the fish in peanut oil on one side until brown. Turn once and immediately roast in the oven for 4 minutes. Drain fish. Remove to a serving plate and keep warm. Heat peanut oil in sauce pan and sauté green onion. Turn off heat, mix rest of sauce ingredients with oil. Drizzle sauce over fish. Place sautéed vegetables on top of fish. Garnish with thinly sliced lotus root or vegetables cut into animal shapes, if desired.

Pan-roasted Halibut with Peppers, Shiitake Mushroom and Lotus Root


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list all recipes for SEAFOOD (335)
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keyword: roasted
keyword: halibut
keyword: peppers,
keyword: shiitake
keyword: mushroom
keyword: lotus
ethnicity: chinese
recipes for seafood
recipes by amanda
Email Address:
(posted January 8, 2009)

Serves 4

Ingredients
1/2 red pepper
1/2 yellow pepper
1/2
green pepper
1/2
orange pepper
4 slices of
lotus root
4 ounces
shiitake mushrooms
2 tablespoons
peanut oil
3 tablespoons
chicken stock
Salt and pepper 1/2 small minced shallot
4
halibut filets (about 1/2 pound each)
3 tablespoons
peanut oil for fish

Sauce
6
green onions in 3-inch pieces
2 tablespoons
peanut oil
1 teaspoon
chili oil
2 tablespoons
soy
sauce
1 tablespoons
balsamic
vinegar
2 teaspoons
sesame oil
Sea
salt to taste
Ground mixed peppercorns to taste

Preheat oven to 400 degrees.

Julienne pepper, lotus, and mushrooms. Sauté in
peanut oil and chicken stock with salt and pepper, to taste, adding shallots when vegetables are almost done.

Pat the
fish filets
dry with a paper towel and season with salt and pepper. Cover with plastic wrap and refrigerate for 1 hour.

Heat oil in oven safe sauté
pan. Pan sear the fish in
peanut oil on one side until brown. Turn once and immediately roast in the oven for 4 minutes.

Drain fish. Remove to a serving plate and keep warm.

Heat
peanut oil in sauce pan and sauté green onion. Turn off heat, mix rest of sauce ingredients with oil. Drizzle sauce over fish. Place sautéed vegetables on top of fish. Garnish with thinly sliced lotus root or vegetables cut into animal shapes, if desired.


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