Ingredients:

1/3 cup dry sherry
3 Tablespoons soy sauce (reduced-sodium if preferred)
1 Tablespoon sesame oil
8 thin slices ginger (coarsely chopped)
4 green onions (crushed)
4 6-oz pieces halibut (or other firm-fleshed white fish)



Combine first five ingredients in a bowl. Pour over the fish and marinate at room temperature for 15 minutes.

Use a non-reactive frying pan (with a tight-fitting cover) and spray with non-stick spray coating. Arrange fish in pan; pour marinade over fish. Bring liquid to a simmer. Cover; steam, basting occasionally, until fish is just firm, about 8 minutes.

Remove fish from pan; garnish with thinly sliced green onion. Serve with steamed white rice and sugar snap peas.

Servings: 4

Wine Suggestion: Meridian Pinot Grigio