Ingredients

• Ingredients
  1. 2 cups lightly packed cilantro leaves
  2. 1/3 cup extra-virgin olive oil
  3. 2 tablespoons white balsamic vinegar
  4. 2 teaspoons Dijon mustard
  5. 3/4 teaspoon honey
  6. Kosher salt and freshly ground pepper
  7. 1/4 cup salted roasted peanuts
  8. 3 tablespoons peanut oil
  9. 1 medium shallot, minced
  10. 1 garlic clove, minced
  11. 1/2 pound ground pork
  12. 1 1/2 tablespoons sugar
  13. 1 tablespoon white miso paste
  14. 1 teaspoon tamarind concentrate
  15. 1 1/2 teaspoons fresh lime juice
  16. Four 6-ounce skinless halibut fillets

Directions

1. In a blender, puree the cilantro, olive oil, vinegar, mustard and honey. Season with salt and pepper. In a mini processor, finely grind the peanuts. Heat 1 tablespoon of the peanut oil in a saucepan. Add the shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the pork and cook over moderately high heat, breaking up the meat, until browned, 4 minutes.
2. Add the sugar, miso, tamarind, ground peanuts and 1/2 cup of water to the pork. Simmer over moderately low heat until thickened, 2 minutes. Season with salt and pepper; stir in the lime juice and keep warm.
3. In a nonstick skillet, heat the remaining 2 tablespoons of peanut oil. Season the fish with salt and pepper; cook over moderately high heat until browned and just cooked through, 4 minutes per side. Spoon the pork ragù onto plates and top with the fish. Drizzle with the cilantro sauce and serve.