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.
Ingredients
For 0004 Person(s)
Recipe
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
4wild Alaskan halibut fillets
2 tablespoon(s) canola oil
2ginger root, peeled and cut into thin slices about 2 inch piece
4scallions, white parts minced and green parts sliced thin
2 tablespoon(s) fresh cilantro, chopped
Directions
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.