HealthNotes

Halibut with Asian Fig and Ginger Sauce

• From: California Fig Advisory Board

Ingredients

• Halibut with Asian Fig and Ginger Sauce4 oz dried California Calimyrna figs, stemmed and quartered

• 2 cloves garlic, chopped

• 1/4 white onion, chopped

• 2 Fresno chiles, stemmed and seeds removed

• 1 Tbs minced, fresh ginger root

• 1 1/2 cups clam juice

• 1/4 cup cream

• 1/2 tsp sesame oil

• 1 tsp fresh lime juice

• 1/2 tsp salt

• 4 6 oz halibut fillets

• 2 Tbs olive oil

• 2 cups water

• 1 tsp salt

• 8 jumbo shrimp, peeled and deveined

• 2 cups water

• 1/2 tsp salt

• 2 cups hot cooked, long-grain white rice

• 1 Tbs butter

• 4 fresh or dried California Calimyrna figs, stemmed and sliced

• 2 Tbs chopped chives

Halibut is a versatile and tasty white fish that requires little seasoning. Here it is served with jumbo shrimp and covered in a figgy-ginger sauce.

Directions

• Asian Fig and Ginger SauceIn 2-quart saucepan, combine figs, garlic, onion, chiles, fresh ginger root, and clam juice. Heat to simmer, and cook about 20 minutes until figs are softened. Set aside to cool.
• Turn into blender container, and process until smooth, about 30 seconds. Return to saucepan, and set aside.
• Halibut and ShrimpIn large heavy skillet, heat olive oil until hot. Gently sauté halibut on both sides until golden brown. Reduce heat and continue to cook until just cooked through.
• In 2-quart saucepan, combine shrimp with water and salt. Heat to a boil, and drain, immediately. Turn into warm skillet with halibut and keep warm until ready to serve.
• To serve, reheat Asian Fig and Ginger Sauce to a simmer, and stir in cream, sesame seed oil, lime juice, and salt.
• Divide rice onto warm dinner plates, and layer halibut on top. Divide and spoon sauce over halibut. Garnish with poached shrimp, sliced figs, and chopped chives.