Halibut with fresh herbs and sweet soy dressing

Total Time
20 min
10 min
10 min
This easy entrée offers up a satisfyingly complex mix of flavors in just 20 minutes. Letting the pan preheat for a minute before adding the halibut helps the fish get a jumpstart on browning. The fresh herbs are offer a fresh complement to the small hit of heat from the sambal oelek in the salty-sweet dressing. Sambal oelek is a spicy, chunky red chile paste with origins in Indonesia. It gets its intense sweet, fiery flavor from a simple combination red chile peppers, salt, and vinegar. It’s available in most grocery stores in the Asian food section. Serve the fish over brown rice noodles or wild rice.


Cooking spray

1 spray(s)

Uncooked halibut fillet(s)

24 oz, (four 6-oz fillets)


¾ cup(s), chopped

Fresh mint leaves

¼ cup(s), chopped

Uncooked scallion(s)

¼ cup(s), thinly sliced, green parts only

Low sodium soy sauce

¼ cup(s)

Rice vinegar

¼ cup(s), unseasoned


1 tsp

Sambal oelek

1 tsp


  1. Lightly coat a large nonstick skillet with nonstick spray and set over medium heat for 1 minute. Add the fillets; cook, turning once, until golden browned and cooked through, about 8 minutes. Transfer each to a serving plate.
  2. Combine the cilantro, mint, and scallion in a small bowl; divide evenly over the top of the fillets. Mix the soy, vinegar, sugar, and chile paste in the same small bowl. Stir well until the sugar dissolves and spoon over the fish.
  3. Serving size: 1 filet plus 5 tablespoons herbs and 2 tablespoons sauce.