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.
- 4 (6 ounces each) halibut fillets
- 1/2 cup soy sauce
- 1/2cup rice wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons fresh ginger, peeled and minced
- 3 cloves garlic, peeled and crushed
- 1/2 cup scallions (green onions), finely chopped
- 1/4 cup sesame seeds
- 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.