18 Jul 2012
This is probably the strangest recipe I have posted on my Blog so far! An Asian style sauce….with halibut…. and succotash… together! They’re not exactly your typical/classical pairings, yet, they actually work pretty darn well together. I got the idea from one of my all time favorite restaurants–The Bonefish Grill, which I make my husband take me to at every available opportunity we get! I always order the sea bass with succotash–and one time I couldn’t make up my mind which sauce I liked best, so they told me I could sample some–and the pan asian was BY FAR my favorite. So, I looked up their recipe online, found it, and made it, and it was every bit as heavenly as I remember it being. In fact, it was SOOOO good, that I started day-dreaming about all the other things I could put it with! Fish (Halibut or sea-bass) is just one of them!
So here’s BoneFish Grill’s Pan Asian Sauce recipe, along with a good succotash recipe, and a great, simple way to prepare halibut too.
For the Pan Asian Sauce: Halve this recipe for less, because it makes a LOT for this one dish!
1/4 cup olive oil
1/4 cup minced ginger
1/4 cup soy sauce
1 cup ketchup
1 cup oyster sauce
3 tablespoons lemon juice
1/4 cup water
1/2 cup sugar
3 tablespoons coarsely chopped cilantro
In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant. In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to sauté pan. Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes. If desired, add a little hot water to the sauce to thin it out. Add the cilantro and serve. For the Succotash [originally from the food network] 2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 1/2 cups frozen corn kernels, thawed
1 (10-ounce) package frozen lima beans, thawed
1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
1 pint grape tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon cider vinegar
1/4 cup chopped fresh basil leaves
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste.
For the Halibut
2 6- to 7-ounce halibut fillets
2 Tbsp salted butter
1 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 garlic cloves, minced
Preheat oven to 425°F. Season both sides of the halibut fillets with salt and pepper.
In an oven-proof pan, heat the butter, lemon juice and olive oil over medium heat, add the garlic and cook for 1-2 minutes until fragrant. Take off the heat, Push the garlic butter to one side add the fillets to the pan, and spoon the mixture over both fillets Top with fresh lemon slices, and bake for 12-15 minutes, or until no longer opaque in the center and the fish flakes easily with a fork. Serve the fish with the succotash and spoon the pan asian sauce on top! Garnish with fresh basil or lemon slices I love these recipes, and how they come together so unusually, but so well! And I also LOVE the bonefish grill… it’s been a while, so i’m feeling a date night coming on, which also involves the new batman movie!! Oh yeah!
Enjoy this recipe guys!