Ingredients
2
cups loosely packed cilantro leaves (from 1 large bunch)
1
green onion, chopped (about 1/4 cup)
1
tbsp minced peeled fresh ginger
1/2
jalapeño chile with seeds, chopped (about 2 tsp)
5
tbsp safflower oil, divided
2
tsp Asian sesame oil, divided
2
8-ounce halibut fillets, each about 1-inch thick
2
cups green beans, halved
2
cups stemmed shiitake or oyster mushrooms
Directions
1.
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.
2.
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.
3.
Market tip: Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.
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