Halibut Recipe with Honey-Soy Glaze
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
2
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Calories
439 kcal
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Course
Main Course
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Cuisine
Asian
Halibut Recipe with Honey-Soy Glaze
Description
The Halibut with Honey-Soy Glaze recipe highlights 8-ounce skinless halibut fillets seasoned with salt and pepper, then coated on one side with sesame seeds before pan-searing in sesame oil and butter. Cooking over medium heat ensures the seeds toast without burning, forming a nutty crust around the tender, flaky fish.
The glaze combines soy sauce, rice vinegar, honey, fresh grated ginger, and minced garlic, blended into a harmonious sauce that is gently cooked to thicken after the fish is removed. This sauce is then poured over the fish before serving, infusing subtle sweetness and tanginess to complement the richness of the halibut and crunch of the sesame seeds.
The dish is finished with sliced green onions which add a mild sharpness and color contrast. It is best served immediately while the fish is warm, showcasing a tender center with a crisp exterior. The balance of textures and flavors makes this recipe suitable for a special seafood meal.
Practical notes include keeping cooked halibut warm for a short time if needed, instructions for storing leftovers in the refrigerator or freezer, and advice on reheating in the oven. Using thawed fish and patting it dry before cooking help achieve proper searing and avoid sticking. Adjusting heat prevents seeds from burning and ensures an even crust formation. The glaze also pairs well with other types of fish.
Ingredients
- 1/3 cup soy sauce
- 2 teaspoons rice wine vinegar
- 3 tablespoons honey
- 1 teaspoon ginger peeled and finely grated fresh
- 1 garlic finely minced clove
- 2 8- ounce halibut fillet fresh, skinless
- 2 tablespoons sesame seeds
- 2 tablespoons sesame oil
- 1 teaspoon butter unsalted
- green onion sliced for garnish
- salt to taste
- black pepper to taste
Instructions
- 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.
Notes
- Cooked halibut can be kept warm covered for up to 15 minutes before serving.
- Refrigerate leftovers covered for up to 3 days or freeze for up to 3 months; thaw completely before reheating.
- Reheat gently in the oven at 350°F for 5-6 minutes until hot.
- Pat fish dry before cooking to help it release easily from the pan.
- If sesame seeds brown too quickly, remove pan from heat briefly to cool, then continue cooking on medium heat.
- This honey-soy glaze works well with various fish beyond halibut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 2259mg | 94% |
| Potassium | 763mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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