Asian Inspired Halibut Recipes

HALIBUT RECIPE WITH HONEY-SOY GLAZE

Steps:

• In a small bowl whisk together the soy sauce, vinegar, honey, ginger, and garlic until combined. Set aside.
• Season the halibut on both sides with salt and pepper.
• Next, press one side of the halibut fillet down into the sesame seeds to encrust the fish.
• Add some oil to a large frying pan and heat over high heat until it begins to lightly smoke.
• Place in the halibut, turn the heat down to medium to medium-high, add in some butter and cook for 3 to 3 ½ minutes per side or until golden brown and cooked throughout. Make sure to not burn the sesame seeds. Set aside.
• Pour in the sauce and cook over low heat for 1 to 2 minutes or until it has slightly thickened up.
• Serve the fish with the sauce and garnish with sliced green onions.

BEST HALIBUT EVER

Steps:

• 1. Mix all ingredients together and brush onto the halibut filets.
• 2. Bake halibut filets at 350 degrees according to filet thickness.
• 3. Broil last 3 mintues of cooking. Enjoy!

ASIAN-INSPIRED HALIBUT

Steps:

• Using a very sharp knife, cut the halibut into 1-inch cubes; set aside. In a medium saucepan, combine the celery, carrots, orange juice and ginger. Bring to a boil, then stir in the halibut.
• Cover and cook over medium heat for 4 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. Using a slotted spoon, carefully transfer the halibut to a plate, and set aside.
• Meanwhile, strain the can of pineapple tidbits; reserving 2 tablespoons of the juice. In a small bowl, combine the 2 tablespoons of pineapple juice, cornstarch, soy sauce, vinegar and honey. Stir into the vegetable mixture in the saucepan.
• Cook and stir until the mixture thickens and begins to gently boil. Cook and stir for 2 minutes more.
• Return the halibut to the pan and add the fruit. Cover and cook about 1 minute or until heated through.

SESAME GINGER BROILED HALIBUT RECIPE

Steps:

• In a large glass bowl, combine soy sauce, vinegar, sesame oil, garlic, ginger, and half of the chopped scallion.​
• Place the fillets in a large resealable zipper baggie, then pour the marinade liquid into the baggie, squeeze out any excess air and seal. This marinating technique allows a relatively small amount of liquid to cover the entire surface area of the halibut fillets.​
• Marinate fillets in the refrigerator for 2 to 4 hours.​
• Preheat broiler for 5 minutes.​
• Remove fillets from baggie and place them skin side down on a sheet pan lined with a silicone baking mat. Sprinkle generously with sesame seeds, patting them firmly against the fillets. The fillets should be fully coated with sesame seeds.​
• Place pan in on top rack of your oven (or under the broiler if you have a separate broiler) and broil 7 to 8 minutes or until the fillets flake but still give slightly when pressed with your thumb; don't over cook them, though, or they'll be too dry.​
• While the fillets cook, pour the leftover marinade liquid into a saucepan and bring to a boil, then lower to a simmer and reduce while the fillets cook. Note: For safety reasons, it is important to bring the marinade to a full boil before serving it with the dish.​
• Serve halibut topped with the reduced marinade and garnished with the remaining green onion.

ASIAN GRILLED HALIBUT

Steps:

• Combine dressing and onions. Reserve 1/4 cup dressing mixture for later use.
• Pour remaining dressing mixture over fish in shallow dish; turn to evenly coat both sides of each fillets with dressing mixture.
• Refrigerate 30 min. to marinate.
• Heat greased grill to medium heat. Remove fish from marinade; discard marinade.
• Grill fish 6 to 7 min. on each side or until fish flakes easily with fork, brushing occasionally with reserved dressing mixture.

GINGER SOY FISH RECIPE

Steps:

• Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
• Coat the fish with the corn starch. Set aside.
• Peel the ginger, slice and cut into thin strips.
• Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
• Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
• Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
• Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.