This zesty recipe has an East Asian character, thanks to the chilies, ginger, soy sauce, and garlic.
The recipe calls for cornstarch, but you can use arrowroot or kuzu root as healthier substitutes.
And you can substitute the rice vinegar with organic white balsamic vinegar.
All in all, it's a quick, healthy recipe that takes advantage of the versatile nature of cod and halibut.
Spicy Seared Halibut or Cod
Makes 6 servings
2/3 cup organic chicken broth
1 tbsp. low-sodium natural soy sauce (tamari)
1 tbsp. chili sauce
1 tsp. plus 1/4 cup cornstarch, divided*
1/2 tsp. garlic pepper
1/2 small onion, thinly sliced
1 tsp. peeled, grated fresh ginger root
2 to 3 small red chili peppers, seeded, cored and finely minced**
2 garlic cloves, minced
*If you would rather avoid cornstarch, arrowroot or kuzu root are good substitutes
**Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.
- In a small bowl combine broth, soy sauce, vinegar and chili sauce. Stir in 1 teaspoon of the cornstarch; set aside.
- Place remaining 1/4 cup cornstarch in a shallow dish. Sprinkle fillets with garlic pepper, then dip in cornstarch, coating both sides.
- In a large nonstick skillet heat oil over medium-high heat. Add fillets; cook 3 minutes. Turn and cook 2 minutes more to sear. Transfer fillets to a platter.
- Increase heat to high. Add onion, ginger, chilies and garlic to same skillet; cook 30 seconds. Reduce heat to medium; stir in broth mixture. Cook and stir until sauce begins to thicken. Return fillets to skillet, spooning sauce over fish to coat.
- Cook, covered, 3 to 5 minutes or until fish flakes easily with fork. Serve fillets with sauce.
Nutrition Facts: Calories 135; Fat 5g; Saturated Fat 1g; Cholesterol 45mg; Sodium 430mg; Carbohydrate 5g; Fiber 0g; Protein 16g