Pan-Seared Halibut With Black Bean Sauce

• 2 tablespoons black bean garlic sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1/4 cup cornstarch
• 1/2 cup water
• 4 skinless halibut fillets, 1-inch thick (6 oz. each)
• 2 tablespoons vegetable oil
• fresh ginger, peeled and cut into thin strips (2-inch piece)
• 4 scallions, white parts minced, green parts sliced thin
• 2 tablespoons chopped fresh cilantro

1. Whisk together black bean and garlic sauce, vinegar, 1 teaspoon cornstarch, and water in a bowl. Pat fish dry with paper towels. Place remaining cornstarch in shallow dish. Coat fish with cornstarch, shaking to remove excess.
2. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add fish and cook until browned and cooked through, about 3 minutes per side. Transfer to a platter.
3. Add ginger and scallion whites to empty skillet and cook until fragrant, about 1 minute. Add black bean mixture and simmer until slightly thickened, about 1 minute. Pour sauce over fish and sprinkle with scallion greens and cilantro. Serve.

black bean garlic sauce, rice vinegar, cornstarch, cornstarch, water, vegetable oil, fresh ginger, scallions, fresh cilantro

Taken from www.food.com/recipe/pan-seared-halibut-with-black-bean-sauce-415442 (may not work)