Vietnamese Halibut

I went out on a limb with this one. I found it in Food and Wine and wasn't sure it was going to be good. IT IS! You may have to pick up a few extra ingredients but everything can be found in the Asian section of your grocery store. Don't be thrown by the pork in the sauce - make sure you have it and use it, you'll love it!

2-4 6oz halibut fillets, seasoned with salt & pepper (you can also use haddock or cod)
2 cups chopped cilantro
1/3 cup olive oil
2 tbsp white balsamic
2 tsp dijon mustard
3/4 tsp honey
1 tbsp peanut butter
3 tbsp peanut oil
1 medium shallot - finely chopped
1 clove garlic - minced
1/2 lb ground pork
1 1/2 tbsp sugar
2 tbsp mirin
1 tsp tamarind concentrate
1 1/2 tsp lime juice

1. In a blender or food processor, puree the cilantro, olive oil, vinegar, mustard, and honey. Add salt and pepper.

2. Saute the shallot and garlic in a medium saucepan with peanut oil until softened.

3. Add the pork and cook until browned. Stir frequently - you'll want the pork in very small bits.

4. In a small bowl, combine the sugar, mirin, tamarind, peanut butter and 1/2 cup water. Add the mixture to the pork. Simmer over moderately low heat until thickened. Add lime juice and keep warm.

5. In a separate pan, heat peanut oil. Add the fish and cook over moderately high heat until browned and just cooked through (about 4 minutes per side).

6. Spoon the pork ragu onto plates and top with the fish. Serve with the cilantro sauce on top.