I want to be British. They get to say fun things like gobsmacked and bloody ‘ell and shagged. I’m feeling rather British this morning because the first thing I thought of when I saw this photo was, “that mushroom is being rather cheeky all out in front like that.” Cheeky. I even thought it in my head in a lovely British accent.
This, of course, has absolutely nothing to do with this recipe, what with the Asian Cilantro Sauce and all. But still, it is a cheeky mushroom, isn’t it? Sorry..back to the recipe. First off, I didn’t have the $19 dollars a pound halibut that it called for, what I had was the $7.99 dollars a pound tilapia. A teacher’s salary does not include halibut, especially when one is having their floors redone. And second of all, it was fabulous. Crazy good. Insanely good. You know one of those dishes that is ridiculously easy, but yet looks all complicated and elegant. Even with the lowly tilapia, this dish has huge flavor and presentation payoffs. Make this now, you will not be disappointed. I found it at Epicurious – Roasted Halibut and Green Beans with Asian Cilantro Sauce.
Roasted Halibut and Green Beans with Asian Cilantro Sauce
- 2 cups loosely packed cilantro leaves (from 1 large bunch)
- 2 tablespoons fresh lemon juice
- 1 green onion, chopped (about 1/4 cup)
- 1 tablespoon minced peeled fresh ginger
- 1/2 jalapeño chile with seeds, chopped (about 2 teaspoons) (I used a whole one)
- 5 tablespoons safflower oil, divided
- 2 teaspoons Asian sesame oil, divided
- 3 teaspoons soy sauce, divided
- 2 8-ounce halibut fillets, each about 1-inch thick (or tilapia!)
- 2 cups green beans, halved
- 2 cups stemmed shiitake or oyster mushrooms
Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.
Serves 2 (I doubled and thank goodness I did, because you will want more of this, believe me)
This will be my entry for Weekend Herb Blogging hosted by Astrid from Paulchen’s Foodblog.