Photo of Ginger-Glazed Halibut by WW

Ginger-Glazed Halibut

Points® value
Total Time
27 min
10 min
17 min
This simple skillet dinner has lots of flavors going on - honey, ginger, garlic and cilantro. Add chopped hot peppers to the marinade for some heat.



2 tbsp(s)

Low sodium soy sauce

2 tbsp(s)

Balsamic vinegar

2 tbsp(s)

Ginger root

1 tbsp(s), fresh, minced


1 clove(s), large, minced


¼ cup(s), fresh, divided

Table salt

¾ tsp(s), divided

Black pepper

½ pinch(es), , divided

Uncooked halibut fillet

1 pound(s)

Peanut oil

1 tbsp(s)


  1. To make marinade, combine honey, soy sauce, vinegar, ginger, garlic, 2 tablespoons cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish or bowl; set aside.
  2. Wash fish and pat it dry. Rub remaining 1/4 teaspoon each salt and pepper into both sides of halibut. Add fish to marinade, cover dish or bowl and refrigerate, turning once or twice, 30 minutes to 1 hour.
  3. When you’re ready to eat, remove fish from marinade; reserve marinade.
  4. Set a heavy skillet over medium heat; add oil. When oil beings to shimmer, add fish; cook until the flesh is no longer translucent, flipping once, about 4 to 6 minutes per side, depending on thickness of fillets. Immediately remove fish to a serving plate and tent to keep warm.
  5. Set same skillet over medium heat; add marinade and cook until marinade thickens, about 3 to 5 minutes. Pour marinade over fish and garnish with remaining cilantro. Serve immediately. Yields about 3 1/2 ounces fish per serving.


Perfect with rice and a steamed vegetable like sugar snap pears or broccoli.