Pan-Seared Halibut with Black Bean and Garlic Sauce
No 'buts about it. This pan-seared fish feast is swimming in goodness. Prepared with a southwestern flare, it's a quick fix that is loaded with flavor. You can get it on the table in no time flat.
For 0004 Person(s)
- 2 tablespoon(s) black bean and garlic sauce
- 1 tablespoon(s) cider vinegar
- 1/10 cup(s) arrowroot flour (1 teaspoon)
- 1/4 cup(s) arrowroot flour
- 1/2 cup(s) water
- 4 wild Alaskan halibut fillets
- 2 tablespoon(s) canola oil
- 2 ginger root, peeled and cut into thin slices about 2 inch piece
- 4 scallions, white parts minced and green parts sliced thin
- 2 tablespoon(s) fresh cilantro, chopped
- In a large bowl, combine black bean sauce, vinegar, 1 teaspoon of arrowroot, and water in a bowl. Pat fish fillets dry, then place in the bowl with remaining arrowroot. Make sure to coat fish with arrowroot evenly on both sides. Shake off excess arrowroot.
- In a large skillet, warm oil over medium-high heat until smoking. Add fish fillets and cook until browned and cooked through, about 3 mins. on each side. Place cooked fillets on a paper towel lined plate to absorb excess oil.
- Add ginger and white scallion parts to empty skillet and cook until fragrant.
- Add black bean mixture and simmer until thickened for about 1 minute.
- Pour sauce over the fillets and top with scallion green parts and cilantro.
- Serve and enjoy!