Halibut in a tangy, spicy broth is suprisingly filling and just needs a simple salad to complete the meal.

Makes 4 servings

1-1/2 lbs halibut fillets, cut into 4 pieces
1 tbsp soy sauce
1 quart chicken broth
2 tbsp tomato paste
2 tbsp rice wine vinegar
2 tsp sambal olek
1 tbsp minced ginger
1/4 cup chopped cilantro
4 scallions, sliced

5 oz mixed greens
1/2 tbsp rice wine vinegar
1/2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp canola oil
1 clove garlic, minced
1/2 tbsp minced ginger
Pepper to taste

Preparation:

1. Combine halibut and soy sauce in a bowl, tossing to coat halibut.
2. Combine chicken broth, tomato paste, rice wine vinegar, sambal olek and minced ginger in a large sautee pan or dutch oven. Bring to a boil and simmer over medium low heat for 12 minutes to reduce sauce.
3. Add halibut pieces and poach for 8 - 10 minutes.
4. While the halibut is poaching, mix all dressing ingredients in a jar and shake to combine. Toss with salad greens.
5. Serve halibut in bowls with broth, sprinkled with cilantro and scallions. Serve salad on the side in separate bowls.