Broiled Tenderloin Steaks with Ginger-Hoisin Glaze

Ingredients

1 1/2 tablespoons hoisin sauce
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons honey
1 1/2 teaspoons lower-sodium soy sauce
1/4 teaspoon chili garlic sauce (such as Lee Kum Kee) or crushed red pepper
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
1/8 teaspoon salt
Preparation

1. Preheat broiler to high.

2. Combine hoisin sauce, ginger, honey, soy sauce, and chili garlic sauce in a small bowl; stir with a whisk.

3. Place the steaks on a foil-lined broiler pan coated with cooking spray; sprinkle with salt. Broil steaks 5 inches from heat for 2 minutes, and turn over. Broil 2 minutes; turn steaks over. Brush steaks with half of hoisin mixture; broil for 1 minute. Turn steaks over, and brush with remaining hoisin mixture; broil 2 minutes or until desired degree of doneness.

Nutritional Information
Amount per serving
Calories: 194
Fat: 7.8g
Saturated fat: 2.7g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.3g
Protein: 24.5g
Carbohydrate: 4.9g
Fiber: 0.0g
Cholesterol: 67mg
Iron: 1.6mg
Sodium: 278mg
Calcium: 16mg

From: Cooking Light MARCH 2011

Halibut with Sambal Vinaigrette and Wasabi Cream

"At Highland's Garden Cafe in Denver, Colorado, I had an unusual and delicious lunch entrée of fish with sambal vinaigrette and wasabi cream," says William Starret, Jr. of Washington, D.C. "I would greatly appreciate it if you could get the recipe for me."
Yield: Makes 4 servings
Active Time: 15 minutes
Total Time: 20 minutes

For sambal vinaigrette
1 1/2 tablespoons rice vinegar (not seasoned)
2 teaspoons sambal oelek (Southeast Asian chile sauce)
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil

For wasabi cream
2 teaspoons wasabi (green horseradish) powder
3 tablespoons water
1/4 cup sour cream

For halibut
1 (2-lb) halibut steak (1 1/2 inches thick), skinned, boned, and cut into 4 pieces
1/4 cup finely chopped fresh parsley
1/2 tablespoon vegetable oil

Accompaniment: pickled ginger

Preheat oven to 400°F.

Make vinaigrette:
Blend vinaigrette ingredients in a blender until smooth. Season with salt.

Make cream:
Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.

Make halibut:
Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
Serve fish, parsleyed sides up, with a spoonful of each sauce.


From Epicurious.com