Malaysian Barbecue-Glazed Halibut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These fillets simultaneously taste sweet, salty, and slightly spicy from the Asian-inspired sauce that's brushed on them. Serve with long-grain rice, such as basmati. Ingredients:
4 (6-ounce) halibut fillets |
1/4 teaspoon salt |
cooking spray |
1 tablespoon fresh lemon juice |
1 tablespoon orange juice |
1 tablespoon honey |
1 1/2 teaspoons rice vinegar |
1 1/2 teaspoons hoisin sauce |
1 teaspoon fish sauce |
1/2 teaspoon chile paste with garlic (such as sambal oelek) |
1/4 teaspoon cornstarch |
lemon wedges (optional) |
Directions:
1. Sprinkle fish fillets evenly with salt. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add fish to pan; sauté 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. Combine lemon juice and the next 7 ingredients (through cornstarch) in a small saucepan over medium-high heat, stirring well; bring to a boil. Cook 20 seconds, stirring constantly. Remove from heat. Brush about 1 tablespoon sauce over each fillet. Serve with lemon wedges, if desired.
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