Mustard-Glazed Halibut with Warm Scallions

Oxmoor House
4 servings (serving size: 1 fillet, 1/4 cup onions, and 1 tablespoon glaze)


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1/4 cup mirin (sweet rice wine)
1 tablespoon honey
2 teaspoons low-sodium soy sauce
2 teaspoons stone-ground mustard
1/4 teaspoon chili garlic sauce
2 teaspoons canola oil, divided
12 green onions, diagonally cut into 4-inch pieces
4 (6-ounce) halibut fillets
1/4 teaspoon salt


Prep: 6 Minutes
Cook: 20 Minutes

Combine first 5 ingredients in a small saucepan. Cook over medium-high heat 4 minutes or until sauce thickens, stirring constantly. Remove from heat; keep warm.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until tender. Remove from pan; keep warm.

Heat 1 teaspoon oil in pan over medium- high heat. Sprinkle fish with salt. Add fish to pan, skin side down. Cook 6 minutes on each side or until lightly browned and fish flakes easily when tested with a fork. Divide onions evenly among 4 plates. Place fish over onions; drizzle with mustard glaze.

Created date

March 2010

Nutritional Information

Calories 243
Fat 6.3 g
Satfat 1.0 g
Protein 36.5 g
Carbohydrate 8.5 g
Cholesterol 54 mg
Iron 2.3 mg
Sodium 383 mg
Caloriesfromfat 23 %
Fiber 1.5 g
Calcium 116 mg