Photo of Ginger-glazed halibut by WW

Ginger-glazed halibut

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. The marinade brings out the delicate flavors of the fish. The trick to cooking halibut to perfection is not to overcook it. It is ready when if flakes with a fork. When purchasing halibut, give it the smell test to know if it's a good piece of fish. It should not smell fishy at all. This halibut is perfect with rice and a steamed vegetable like sugar snap pears or broccoli.



2 Tbsp

Low sodium soy sauce

2 Tbsp

Balsamic vinegar

2 Tbsp

Ginger root

1 Tbsp, fresh, minced


1 medium clove(s), minced


¼ cup(s), fresh, divided

Table salt

¾ tsp, divided

Black pepper

½ tsp, , divided

Uncooked halibut fillet(s)

1 pound(s)

Peanut oil

1 Tbsp


  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.