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Halibut On Fettuccine With Chili-Sesame Sauce

fish

1/3 cup light soy sauce
1/3 cup tahini (sesame seed paste)
1/3 cup brown sugar
2 tablespoons vegetable oil
4 teaspoons red wine vinegar
1/2 teaspoon dried crushed hot red pepper
1/2 teaspoon sesame oil
1/2 pound fettuccine
1/2 cup chopped green onions
3 cups water
2 tablespoons lemon juice
4 halibut steaks; about 6 ounces each
2 teaspoons chopped fresh cilantro
1 teaspoon roasted sesame seeds

In small bowl, whisk together soy sauce, tahini, sugar, vegetable oil, vinegar, dried red pepper and sesame oil until well blended. Pour into small saucepan and warm over low heat. Cook fettuccine in large amount of boiling salted water until tender; drain and return to pot. Add green onions and 1/2 cup of the warm soy sauce mixture to pasta; toss and keep warm. Reserve remaining soy sauce mixture. Meanwhile, bring 3 cups water and the lemon juice to a boil in large frypan. Add halibut steaks; reduce heat and simmer, covered, for about 10 minutes per inch of thickness or until fish flakes easily when tested with a fork. Gently remove steaks. Divide pasta among 4 plates; then top each with a halibut steak. Spoon remaining warm soy sauce mixture over steaks. Sprinkle with cilantro and sesame seeds. All you need to add is a green vegetable, either steamed and given a squeeze of lemon, or stir-fried with a bit of ginger and a good grinding of salt.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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