To prepare the vinaigrette: In a bowl, whisk together the grated ginger, mustard and vinegar. Then add chili, sesame and canola oils, whisking until thickened. Season with salt and pepper; set aside. To prepare the halibut: Spray the top of a broiling pan with cooking spray. Line the pan bottom with aluminum foil. Cut the halibut into 1/2-inch-thick slices. Combine the sesame seeds and crumbs; dredge the halibut in the mixture and place on the prepared pan. Sprinkle lightly with paprika, salt and pepper. Bake in a preheated 450-degree (F) oven for about 6 to 8 minutes, or until cooked through. Transfer the halibut to serving plates and drizzle with the vinaigrette. From an article by Judith Blake, Seattle Times, in the Buffalo News, 1998. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #12 by STEPHEN CEIDEBURG Refer#: NONE on
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 194 (49%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 47.8mg||15 %|
|Sodium 252.7mg||9 %|
|Potassium 784.9mg||21 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 11.8g|
|Protein 35.6g||51 %|
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Calories per serving: 398
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