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Malaysian Barbecue-Glazed Halibut

Yield 4 servings (serving size: 1 fillet)
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)

Nutrition Information

  • calories 205
  • caloriesfromfat 17 %
  • fat 3.9 g
  • satfat 0.6 g
  • monofat 1.3 g
  • polyfat 1.2 g
  • protein 34.3 g
  • carbohydrate 6.9 g
  • fiber 0.3 g
  • cholesterol 52 mg
  • iron 1.5 mg
  • sodium 387 mg
  • calcium 81 mg

How to Make It

  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.