|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Halibut is a good fish for grilling or broiling since it's meaty and firm. It's relatively low in fat, so as long as you cook it quickly, with high heat, it'll be great, and that's exactly what we do with this broiled halibut recipe.
This simple, Asian-inspired recipe combines soy sauce, sesame, and ginger and really highlights the meaty flavor of the halibut.
Steps to Make It
In a large glass bowl, combine soy sauce, vinegar, sesame oil, garlic, ginger, and half of the chopped scallion.
Place the fillets in a large resealable zipper baggie, then pour the marinade liquid into the baggie, squeeze out any excess air and seal. This marinating technique allows a relatively small amount of liquid to cover the entire surface area of the halibut fillets.
Marinate fillets in the refrigerator for 2 to 4 hours.
Preheat broiler for 5 minutes.
Remove fillets from baggie and place them skin side down on a sheet pan lined with a silicone baking mat. Sprinkle generously with sesame seeds, patting them firmly against the fillets. The fillets should be fully coated with sesame seeds.
Place pan in on top rack of your oven (or under the broiler if you have a separate broiler) and broil 7 to 8 minutes or until the fillets flake but still give slightly when pressed with your thumb; don't over cook them, though, or they'll be too dry.
While the fillets cook, pour the leftover marinade liquid into a saucepan and bring to a boil, then lower to a simmer and reduce while the fillets cook.
Note: For safety reasons, it is important to bring the marinade to a full boil before serving it with the dish.
Serve halibut topped with the reduced marinade and garnished with the remaining green onion.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.