The Recipes

Halibut with Rice Noodles and Broth

Hmmm... it rained today, and I kind of want soup.  Since I don't buy the powdered noodle soup in a packet any longer, what to have for a luxurious, stay-at-home dinner?  Halibut coming out of the freezer... rice noodles in the pantry... opening a crisp bottle of white wine... yum.  Life is just delicious.

Halibut with Rice Noodles and Broth


- 2 T. soy sauce, divided
- 2 T. rice wine vinegar, divided
- 1 garlic clove, minced
- 1/4-in. piece ginger, grated
- 1 tsp. honey
- 1/2 tsp. sesame oil
- 1/4 c. dried mushrooms of your choosing
- 1 c. vegetable stock
- 1/2 c. rice noodles (when cooked)
- 1 halibut fillet
- 1/2 shallot, sliced
- salt
- pepper
- cooking spray
- cilantro, chopped for garnish

In a medium-sized saucepan, add the mushrooms and stock.  Allow to steep at a very low heat for 20 minutes.

In a small saucepan, start to heat the water to cook the rice noodles.

In a small bowl, whisk together 1 T. of soy sauce, 1 T. rice wine vinegar, sesame oil, honey, ginger, and garlic.  Season the halibut with salt and pepper.  Be a little sparing with the salt, as you have lots of soy to bring the salty flavor.

In a medium skillet, use the cooking spray to coat  the surface and add the halibut.  Brush the reverse side with the sauce you made.  Meanwhile, add the remaining soy and vinegar to the broth with the mushrooms.  Add the halibut to the skillet and the noodles to the water.  Let the halibut get a slight crust to the first side; approximatelyy 4-5 minutes.  Turn the halibut and baste that side with the sauce.  Add the shallots to the pan; they will carmelize in the sauce.  After 1-2 minutes, add the broth to the skillet and allow to simmer gently until the fish is cooked through; about 3-4 minutes.  Remove the noodles from the water after 2-3 minutes and put them in the bottom of a bowl.

Place the halibut on top of the noodles, and pour the broth over the dish.  Garnish with the cilantro.