Annabel Langbein returns again and again to this savory, Asian accented dish. In a large, shallow dish, brush the halibut fillets with half of the soy ginger .Directions. Whisk together hoisin sauce, soy sauce, chile paste, sesame oil, rice wine vinegar, lime juice and ginger in small bowl. Coat glass baking dish just large enough to hold the fish fillets in a single layer, with nonstick cooking spray. Heat oven to degrees F..Heat oil in non stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Pat fish dry. Rub with sesame oil and sprinkle with pepper. Grill fish for about minutes per side, or just until cooked through. Sprinkle with cilantro..Divide the bok choy and bell pepper evenly among the squares, place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest. In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon the mixture evenly over the halibut..