Asian Simmered Halibut With Rice Wine

1. 1

   Place the halibut fillets in a 9 x 13 inch baking dish.

2. 2

   In a small bowl, combine the rice wine or sake, the dill, thyme, scallions, sugar and sea salt and spoon this marinade over the fillets.

3. 3

   Cover and refrigerate for 15 minutes or up to 30 minutes.

4. 4

   In a skillet large enough to hold the fillets in one layer, heat the vegetable oil over medium heat.

5. 5

   Gently add the fillets, along with the marinade.

6. 6

   Bring to a slow simmer, adjusting heat as necessary, then cover and cook until the fish flakes, about 15 minutes.

7. 7

   Remove the fish from the pan and serve on a platter with rice, sauced with the cooking juices.

8. 8

   Note: If you don't have sake or rice wine, use any white wine or dry sherry.

* Per serving · 4 servings · Values may vary.