4 red snapper or halibut fillets at least ½ inch thick
1/4 cup chopped cilantro
2 TBSP minced fresh ginger
2 green onion, chopped fine
1 clove garlic, minced
1 tsp sesame oil (look in the Asian food section at Food City)
1 TBSP canola oil
Rub the fillets with the canola oil and place, skin side down, on a rack in a baking dish with sides. Cut two or three slits diagonally across each fillet, not cutting all the way through. Stir all remaining ingredients together and press into the slits. Place in a preheated 425 deg oven and roast about 20 minutes or until fish is firm to the touch and will flake easily. Serve at once.