Fish and Fritters
Skillet Halibut with Wine Sauce
1 Teaspoon Vegetable Oil
1 Shallots, Finely Chopped
2 Cloves Garlic, Finely Chopped
1 Tablespoon Black Bean Sauce
½ Cup Mirin (Japanese Sweet Wine)
1 Tablespoon Soy Sauce
1 Tablespoon Rice Vinegar
8 (4 Ounce) Fillets Halibut, Skin Removed
1 Teaspoon Sesame Oil
¼ Teaspoon Pepper
2 Tablespoons Chopped Fresh Cilantro
Step 1 Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
Step 2 Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat skillet to medium high.
Step 3 Saute fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top. Serve with asparagus, garlic bread and beverage. Serves 6
Yellow Squash Fritters
8 Medium Yellow Squash, Shredded
1 Onion, Shredded
1 ½ Tablespoons Salt
1 Cup All-Purpose Flour
½ Cup Cornmeal
1 Egg, Lightly Beaten
1 Cup Shredded Cheddar Cheese
Ground Black Pepper To Taste
1 Tablespoon Vegetable Oil
Step 1 Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
Step 2 In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
Step 3 Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown. 12 servings