- Total Time
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.
low sodium soy sauce2 Tbsp
balsamic vinegar2 Tbsp
ginger root1 Tbsp, fresh, minced
garlic clove(s)1 clove(s), medium, minced
cilantro¼ cup(s), fresh, divided
table salt¾ tsp, divided
black pepper½ tsp, , divided
uncooked halibut fillet(s)1 pound(s)
peanut oil1 Tbsp
- 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.
- 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.
- When you’re ready to eat, remove fish from marinade; reserve marinade.
- 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.
- 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.