Halibut with Honey-Soy Glaze
This full-flavored halibut recipe with honey-soy glaze comes together in under 15 minutes for the perfect weeknight or weekend meal. The combination of ingredients in this dish will have you begging for seconds. It works with other types as fish as well.
Ingredients
- 1/3 cup soy sauce
- 2 teaspoons rice wine vinegar
- 3 tablespoons honey
- 1 teaspoon peeled and finely grated fresh ginger
- 1 finely minced garlic clove
- 2 8- ounce fresh skinless halibut fillets
- 2 tablespoons sesame seeds
- 2 tablespoons sesame oil
- 1 teaspoon unsalted butter
- Sliced green onions for garnish
- salt and pepper to taste
Instructions
- 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.
Video
Notes
Make-Ahead: You can keep warm covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is done being cooked.
How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired number of halibut with sauce in a pan and heat in the oven at 350° for 5-6 minutes or until hot.
You can use frozen halibut; just be sure it’s completely thawed before using.
Pat the halibut down with paper towels as it will help release it from the pan when ready to flip over.
This recipe is very versatile so just about any fish will work with the honey-soy glaze.
If you notice the sesame seeds turning too brown too fast, remove the pan from the heat to cool slightly before returning to the burner and cooking over medium heat only.
How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired number of halibut with sauce in a pan and heat in the oven at 350° for 5-6 minutes or until hot.
You can use frozen halibut; just be sure it’s completely thawed before using.
Pat the halibut down with paper towels as it will help release it from the pan when ready to flip over.
This recipe is very versatile so just about any fish will work with the honey-soy glaze.
If you notice the sesame seeds turning too brown too fast, remove the pan from the heat to cool slightly before returning to the burner and cooking over medium heat only.
Tried this recipe?Let us know how it was!