Sauteed halibut with snow peas and pineapple-ginger glaze
SmartPoints® value per serving
This slightly spicy but sweet sauce pairs perfectly with the wonderfully moist halibut to make a flavorful fish dinner. The Polynesian-inspired combination of pineapple, ginger, and soy sauce make a well-rounded glaze that beautifully coats the tender fish fillets and crunchy snow pea-bell pepper blend. Serve these fillets over steamed brown rice to capture the tasty sauce in every bite. Add some steamed broccoli for a full plate. Ready in about 30 minutes, this quick dinner is a great starter fish dish for children just starting to try new things.
Sweet red pepper(s)
1 small, thinly sliced
Uncooked halibut fillet(s)
1½ pound(s), four 6-oz pieces
½ tsp, grated
¼ cup(s), minced
- Coat a large, nonstick skillet with cooking spray. Warm over medium-high heat for 30 seconds and then add snow peas and pepper; sauté until peas just start to turn brown, about 5 minutes.
- Push vegetables to the side (or remove if the skillet is too small to hold the fish, too) and off heat, recoat skillet with cooking spray. Add halibut in one layer; sauté until cooked through, about 4 to 5 minutes per side.
- Meanwhile, in a small bowl stir together soy sauce, ginger, sugar, pineapple juice and sesame seeds.
- To serve, spoon 1/4 of peas and peppers onto each of 4 dinner plates; top each with a halibut steak; sprinkle each with 1 tablespoon of scallions and drizzle with 2 tablespoons of pineapple-ginger sauce.