Halibut Recipes Soy Sauce Brown Sugar

1. Grilled Lemon Garlic Halibut Steaks Recipe
2. Steamed Halibut With Ginger
3. Coconut Curry Halibut Recipe
4. Dijon & Dill Baked Halibut With Parmesan Potatoes & Green Beans {sheet Pan Meal} • Sarah's Bites
   1. Soy Ginger Glazed Halibut With Asian Slaw Recipe

A new meat market opened in town a while ago.  For months, I would just drive past – smiling and waving at their mascot standing alongside the road. You guys, this kid was dressed in a full-fledged hot dog suit with ketchup and mustard in the bun. Talk about a good awareness campaign. I was aware. Everyone in the local area was aware. I think it really could have been that hot dog that inspired me enough to pull in one day.  I finally ventured inside, and to my surprise, they not only had a full meat counter, but a full fresh seafood counter, too. . .and that’s how this Balsamic-Glazed Halibut came to be.

This particular recipe comes together in just minutes flat – I promise. The most difficult part of the recipe is mixing the balsamic glaze and when in a pinch, I’d probably trust my 6-year-old to prepare it. The glaze is literally 3 ingredients: balsamic vinegar, brown sugar and Dijon mustard. That’s IT – and it’s incredible.

Halibut, as I said before, is a firm fish. It’s great for skewering and grilling – so versatile. All you need for this recipe, however, is a skillet. You’re going put the fish into the pan skin down and let it cook for about 4 minutes. Then, flip the fish over and pour or brush on the balsamic glaze. BUT, before you do. . .make a decision about the skin. Do you want to keep it on or take it off? If it’s the latter, here’s where you can peel the skin off. I prefer my halibut without the skin, so I usually remove it before putting on the glaze.

Grilled Lemon Garlic Halibut Steaks Recipe

Once the glaze is on you allow the fish to continue to cook in the pan about 4-5 more minutes. The glaze will start to thicken and caramelize. I like to move the halibut around a bit in the pan and get all of the pieces really glazed up. SO GOOD!!

Just look at that glaze! It just adds so much flavor to the fish. Whenever I’m looking for something fresh and light, I turn to seafood. If you’re a seafood lover too, you’re going to love this orange roughy – and this brown sugar salmon. How about Poor Man’s Lobster or broiled lobster tails for those special occasions when it makes sense to splurge a little?

I’m literally salivating just talking about all of this delicious seafood! You just can’t go wrong with this Balsamic-Glazed Halibut. I know you’re going to love it as much as I do! For more great recipes, check out myalli.com/recipes-for-you !Get ready to take a bow—this dish of Asian baked halibut will bring in compliments from everyone who tastes it. (Even those people who are skeptical about eating fish will enjoy this recipe.) Easy to make with just a few ingredients, this is a great starter meal to build your Asian pantry. Plus, it’s very showy—a great company meal. While it bakes in the oven, you are able to make the rest of the meal. And if you need even more convincing to try this recipe, the awesome Asian sauce thickens on its own in the oven. All you have to do is baste it over the fish and then modestly accept the compliments and adoration of those who are dining with you. 

Carmalized Soy Sauce Brown Sugar Bass Filets

Serve the fish and its fabulous sauce with stir-fried vegetables. I love the bright color of broccoli—if you’re feeling adventurous, try its more exotic cousin, broccolini which is a tad bit sweeter and a bit milder in taste. Steam some white or brown rice, and that’s dinner. Food can be on the table in 30 minutes.

The halibut is a flatfish (as opposed to a sleek more rounded tubular fish like salmon or tuna). Notice both eyes are on the one side. And while it looks wacky, flatfish make very good eating. It has a white flesh that is firm and flakes when cooked. The flesh is sweet and slightly meaty, which makes it a good fish to try for those who are hesitant about fish. If you can find fresh halibut, definitely pay the extra cost. While not in the expensive price range of swordfish and tuna, it is a mid-price fish. Expect to pay in the range of $25/lb for the fresh fish, though there are certainly regional variations in price. If you want to get the frozen fillets instead, bear in mind it will be much easier to overcook, and the flesh is dense and less moist than fresh halibut.

This recipe does use several Asian ingredients that you may not have on hand. Each is a staple that you will reach for over and over.

Steamed Halibut With Ginger

Hoisin sauce is commonly referred to as Chinese ketchup and is used in sauces or on its own for dipping or drizzling. It should be kept in the refrigerator after opening.

Toasted sesame oil is a finishing oil and has a very pronounced flavor. It is not used to cook things in, but added in a sauce or at the end to give flavor and silkiness to a dish.

Fish sauce has an odor that may seem overpowering, but it seasons with an umami taste that is briny, salty, and savory and doesn’t taste like fish. Don’t be tempted to leave it out. Only a little is needed at a time and it lasts forever in the pantry.

Coconut Curry Halibut Recipe

Dark soy sauce is soy sauce that has been aged longer than regular or light soy sauce. It also has molasses (or some type of caramel flavoring) added. It is thicker and has a sweet note to it. Dark soy sauce gives food a darker color and deeper taste than regular soy sauce. Most grocery stores carry it in the Asian aisle. It is a worthwhile addition to your Asian pantry (it doesn’t need to be refrigerated) and can be used in making many different sauces.

Each of these sauces is fundamental to many Asian recipes. They are commonly available in the ethnic aisle of most grocery stores or can be found in any Asian market. These are not one-time use ingredients that will languish in the fridge or pantry—get to know the tastes and versatility of each, and stay tuned for more recipes besides this Asian baked halibut that will use them.

A show-stopping dish that is easy to prepare and bake in the oven. The Asian sauce thickens and becomes the perfect accessory to the fish.

Dijon & Dill Baked Halibut With Parmesan Potatoes & Green Beans {sheet Pan Meal} • Sarah's Bites

Look for halibut fillets that are of even thickness, between 3/4” to 1“ thick. If your fillet is thicker, you will need to increase the total cooking time.

If you are comfortable working in a hot oven, place the baking pan in the oven before spooning the sauce on the halibut fillets.

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Soy Ginger Glazed Halibut With Asian Slaw Recipe