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Halibut With Asian Fig and Ginger Sauce

Courtesy of the California Fig Advisory Board

Halibut and figs (KAT TEUTSCH)

Poached shrimp and sliced figs make the perfect garnish for this halibut and ginger sauce recipe. — Kat Teutsch

Serves 4

  • 4 ounces dried California Calimyrna figs, stemmed and quartered
  • 2 cloves garlic, chopped
  • 1/4 white onion, chopped
  • 2 Fresno chilies, stems and seeds removed
  • 1 tablespoon minced fresh gingerroot
  • 1-1/2 cups clam juice
  • 2 tablespoons olive oil
  • 4 halibut fillets (6 to 8 ounces each)
  • 8 jumbo shrimp, peeled and deveined
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 cup cream
  • 1/2 teaspoon sesame oil
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon salt
  • 2 cups hot, cooked long-grain white rice
  • 4 fresh or dried California Calimyrna figs, stemmed and sliced
  • 2 tablespoons chopped chives

1. In a 2-quart saucepan, combine the quartered figs, garlic, onion, chilies, fresh gingerroot and clam juice. Heat to a simmer and cook for about 20 minutes, until the figs are softened. Set aside to cool. Turn into a blender and process until smooth, about 30 seconds. Return to the saucepan and set aside.

2. In a large heavy skillet, heat the olive oil until hot. Gently sauté the halibut on both sides until golden brown. Reduce the heat and continue to cook until just cooked through.

3. In a 2-quart saucepan, combine the shrimp with water and salt. Heat to a boil and drain immediately. Turn into a warm skillet with the halibut and keep warm until ready to serve.

4. To serve, reheat the sauce to a simmer and stir in the cream, sesame oil, lime juice and salt. Divide the rice among 4 plates and layer the halibut on top. Divide and spoon the sauce over and around the fish. Garnish with the poached shrimp, sliced figs and chopped chives. Note: If you wish, you can substitute fat-free half-and-half for the cream.

Nutrients per serving: 563 calories, 54g protein, 54g carbohydrates, 5g fiber, 14g fat (4g saturated fat), 108mg cholesterol, 663mg sodium, 1,563mg potassium

Next page: 2 more tasty fig recipes, including a chocolaty dessert. »

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