Poached Halibut in Hot & Sour Broth

• 2 Tbs. soy sauce
• 4 halibut fillets, 1/2 lb. each (about 1-inch thick)
• 1 qt. homemade or low-salt chicken broth
• 1/4 cup honey
• 3 Tbs. tomato paste
• 2-1/2 Tbs. cider vinegar
• 12 quarter-size slices fresh ginger, cut into thin strips
• 1/4 tsp. Tabasco or other hot sauce
• 1/4 cup sliced scallions (greens included)
• 1/4 cup chopped fresh cilantro

Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate.

In a 12-inch sauté pan, combine the chicken broth, honey, tomato paste, vinegar, ginger, and Tabasco. Bring to a simmer over medium heat and cook gently for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover, and poach gently at a bare simmer over medium-low heat until the flllets are slightly firm to the touch and the centers are almost opaque (make a small slit with a knife to check), 6 to 8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.

Divide the halibut and broth evenly among four shallow bowls. Sprinkle generously with the scallions and cilantro and serve with a spoon for the broth.