Pan-Seared Halibut with Soy Sauce

Heat a generous amount of oil in a well-seasoned, non-stick saucepan over a moderate flame. Sauté sliced shallots and minced garlic in a gentle manner until they emit a pleasant aroma, but avoid allowing them to turn a deep brown color. Introduce the black bean sauce, rice wine, and soy sauce into the mixture, stirring constantly to combine. Bring the contents to a rolling boil and cook until approximately half of the liquid has evaporated. Remove from heat, then add a splash of vinegar and set the saucepan aside to await further preparation.

Pat the fish dry with paper towels to remove excess moisture. Anoint the fish with a drizzle of sesame oil, sprinkling a pinch of pepper over its surface. Preheat an outdoor grill to extremely high temperatures, and lightly coat the grill grates with oil to prevent sticking.

Place the fish on the grill and cook for approximately 5 minutes per side, or until it reaches a satisfactory level of doneness. Sprinkle the fish with chopped cilantro before serving, accompanied by a generous pouring of the previously prepared sauce over its top.