GINGER BAKED HALIBUT
Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
An exotic melange of sweet and sow flavors spiced with garlic and ginger and cooled with peaches and pineapple.
Dairy Or Pareve
Yield: 6 Servings
GINGER SAUCE
• 4 garlic cloves, minced
• 1/4 cup peeled, chopped fresh gingerroot
• 1 1/2 tablespoons brown sugar, firmly packed
• 8 ounces Sherry wine
• 2 bunches green onions, julienned
• 1/2 cup apple cider vinegar
• 2 tablespoons chopped fresh sage
Directions
Combine all ingredients and simmer in saucepan 1 hour
HALIBUT
• 2 1/2 pounds halibut
• Flour for dredging
• 1/4 cup butter for dairy (use olive oil for pareve)
• 1 15-ounce can peach halves in juice
• 1/2 fresh pineapple, chopped
• 2 sliced green onions for garnish
Directions
1. Preheat oven to 400°F. Grease 9 x 13-inch pan.
2. Dredge fish in flour.
3. Melt butter or oil in large skillet and pan-sear fish until golden.
4. Place fish in baking pan, add fruit and cover with Ginger Sauce.
Bake 20 minutes. Garnish.
Recommended Wine: Gewurztraminer
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