Roasted Pepper & Rice Sandwich with Grilled Halibut, Oyster Mushrooms & Orange Szechwan Vinaigrette

Ingredients

• 1 minced garlic clove
• 1 tsp (5 mL) minced ginger
• 2 tsp (10 mL) orange zest
• 2 tbsp (30 mL) orange juice
• 2 tbsp (30 mL) soy sauce
• 2 tbsp (30 mL) rice wine vinegar
• 1 tsp (5 mL) sesame oil
• 1 tsp (5 mL) each, salt and pepper
• 1lb (500 g) halibut fillets, cut into 4 oz (125 g) portions
• 1 nori sheet (dried seaweed)
• 2 each, roasted red and yellow peppers
• 1-1/2 cups (375 mL) cooked U.S. sushi rice, cooled to room temperature
• 1 tsp (5 mL) toasted sesame seeds
• 2 tsp (10 mL) olive oil
• 12 asparagus spears, cut 4-inch (10 cm) lengths
• 1 tbsp (15 mL) butter
• 1/2 cup (125 mL) minced shallots
• 2 cups (500 mL) oyster or chanterelle mushrooms, quartered
• 2 tbsp (30 mL) chopped fresh thyme, tarragon, basil combined