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Tuesday, June 25, 2024

Ginger-Scallion Fish Fillets – Leite’s Culinaria


I took advantage of the last of the season halibut for these ginger-scallion fish fillets. The ginger-scallion sauce was the perfect foil for the mild-flavored halibut. I really take note when recipes call for white pepper, I think it is an under-utilized ingredient. It has a bit of heat, but also a lovely floral note whenever it is used.

We slathered the ginger-scallion sauce on the fish, couldn’t get enough of it. And we also made sure the sauce found its way over to the black rice and Brussels sprouts we served it with. Such a beautiful plating, white, green and black.

This is a great quick weeknight dinner. There was a bit of leftover sauce, which we used up for lunch the next day with leftover rice.

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