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Serves 4
4 halibut fillets (1/2 pound each)
2 tablespoons chopped onion
2 tablespoons chopped green pepper
2 tablespoons oil
1/2 cup dry white wine
1/4 cup soy sauce
1/2 cup chopped tomatoes
1 clove garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons grated fresh ginger
1/2 pound fresh mushrooms, sliced and sautéed in 3 tablespoons butter
For the marinade, sauté the onion and green pepper in the oil. Add all of the remaining ingredients except the fish and mushrooms. Bring the mixture to a boil and cook it for one minute. Set it aside to cool. Arrange the fish fillets in a shallow dish and pour the marinade over them. Marinate the fish in the refrigerator for 1 to 2 hours, turning occasionally. Drain the fillets, reserving the marinade, and place them in an oiled, hinged basket grill. Grill the fillets over hot coals, turning once, until the fish flakes easily, about 10 minutes. Meanwhile, add the marinade to the sautéed mushrooms and cook this sauce until it is hot. To serve, pour the sauce over the fish fillets.
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