This simple, Asian-inspired recipe combines soy sauce, sesame, and ginger and really highlights the meaty flavor of the halibut.
Ingreadient
- 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
Direction
- 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.
- 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.
