Recipe Categories
Seafood
Wine Fish

Cullen's Halibut Ginger Garlic Wine

Vegetable cooking spray as needed
4 x halibut filets, 1" thick (1 1/4 lbs total)
1 sm onion minced
2 x scallions, white and 1" green chopped
3 lrg garlic cloves minced
2 tbl minced fresh ginger
1/8 tsp crushed red pepper flakes or to taste
1/4 cup dry white wine
1/8 tsp sugar substitute
1/2 cup 98% fat-free no-salt-added canned
    chicken broth or fish stock
2 cup raw instant brown rice

 Method :
Lightly coat a nonstick covered skillet with cooking spray and heat until very hot, but not smoking. Add the filets and brown them, skin-side down, for 2 minutes. Add the onion, scallions, garlic, ginger and pepper flakes. Cook for 1 minute.
Reduce the heat, turn filets, and add the wine, sugar substitute and broth. Cover the pan and simmer fish for about 10 minutes until cooked through. Use a thin small knife inserted into the fish to check that it is done.
While the fish is simmering, prepare instant brown rice for 4 according to package directions.
When fish is cooked through, serve over brown rice. Spoon pan vegetables and some of the sauce over the filets.
This recipe yields 4 servings.