https://erinsrecipes.com/w/index.php?action=history&feed=atom&title=Soy-Ginger_Steamed_Halibut_with_Vegetables 2026-04-30T16:00:41Z Revision history for this page on the wiki MediaWiki 1.43.0 https://erinsrecipes.com/w/index.php?title=Soy-Ginger_Steamed_Halibut_with_Vegetables&diff=2710&oldid=prev 2024-10-19T23:30:23Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 23:30, 19 October 2024</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l37">Line 37:</td> <td colspan="2" class="diff-lineno">Line 37:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Laura Martin</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Laura Martin</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Cooking Light, APRIL 2007</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Cooking Light, APRIL 2007</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Dinner]]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Seafood]]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Main Dish]]</ins></div></td></tr> </table>

Jerome https://erinsrecipes.com/w/index.php?title=Soy-Ginger_Steamed_Halibut_with_Vegetables&diff=1633&oldid=prev 2007-05-14T02:11:56Z

<p></p> <p><b>New page</b></p><div>http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1599603<br /> <br /> Soy-Ginger Steamed Halibut with Vegetables<br /> From Cooking Light<br /> <br /> Use precut vegetables from the produce aisle to save time.<br /> <br /> 1/4 cup low-sodium soy sauce<br /> 1/4 cup fresh lime juice<br /> 1 tablespoon minced peeled fresh ginger<br /> 2 1/2 teaspoons minced seeded jalapeño (1 small)<br /> 1/2 cup shredded carrot<br /> 1/4 cup diagonally cut green onions<br /> 1 cup sugar snap peas, trimmed<br /> 1 cup thinly sliced shiitake mushrooms (about 2 ounces)<br /> 1 cup julienne-cut red bell pepper (1 large)<br /> 4 (6-ounce) halibut fillets, skinned<br /> 8 ounces buckwheat soba noodles<br /> 1/4 cup chopped fresh cilantro<br /> <br /> Preheat oven to 425°.<br /> <br /> Combine first 4 ingredients, stirring with a whisk. Set aside.<br /> <br /> Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 2 tablespoons carrot, 1 tablespoon onions, 1/4 cup sugar snap peas, 1/4 cup mushrooms, and 1/4 cup bell pepper on half of each foil sheet. Dip fillets into soy mixture, turning to coat evenly. Place one fillet on each mound of vegetables. Spoon remaining soy mixture evenly over each serving. Fold foil over halibut; tightly seal edges. Place packets on a baking sheet. Bake at 425° for 13 minutes. Remove from oven; let stand 3 minutes.<br /> <br /> While packets bake, cook soba according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place 1 cup soba on each of 4 plates. Top each serving with contents of 1 packet. Sprinkle each serving with 1 tablespoon cilantro. Serve immediately.<br /> <br /> Wine note: Soy, which is salty, and jalapeños, which have a fiery heat, both need a fruity wine to cushion their impact. A California riesling works well. Most California rieslings are very fruity and less crisp than their European counterparts. Try Jekel Riesling 2005 from Monterey ($13). --Karen MacNeil<br /> <br /> <br /> Yield: 4 servings<br /> <br /> NUTRITION PER SERVING<br /> CALORIES 439(10% from fat); FAT 5.1g (sat 0.6g,mono 1.8g,poly 1.8g); PROTEIN 44.1g; CHOLESTEROL 54mg; CALCIUM 129mg; SODIUM 504mg; FIBER 5.5g; IRON 3.6mg; CARBOHYDRATE 53.1g<br /> <br /> Laura Martin<br /> Cooking Light, APRIL 2007</div>

Erin