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An Asian-flavored marinade also serves as a sauce for this fish.

Source: Martha Stewart Living, November 1998



Cook's Notes

Use the cilantro-ginger sauce as both a marinade and a serving sauce.

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How would you rate this recipe?
  • lizswatsekaol
    14 MAY, 2016
    My sauce was too lime-y for us. Other ingredients were definitely overpowered. I'll reduce from the recipe's 3 tablespoons to 2 tablespoons next time. We still enjoyed the fish very much - but didn't add more of the sauce after steaming. (Purchased amazing quality halibut from my local Bristol Farms market - not easy to find fresh fish in a desert community.) I've recently begun trying different recipes and have enjoyed several of Martha's so far. Looking forward to trying this one again.
  • TaraHara
    19 JUL, 2011
    By far the best halibut recipe I have ever ran into.
  • JPHardee
    31 MAY, 2010
    This recipe is amazing! I used it with talapia last night. Any white fish should work. Next time we will double the sauce recipe because it's so delicious. I drizzled it over chips in a sort-of fish taco salad. YuMM!
  • moka5
    3 JUL, 2009
    this makes the best soft tacos ...the sauce makes it!!

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