Malaysian Barbecue-Glazed Halibut

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.


4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional 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


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)


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.

David Bonom,

Cooking Light

April 2008
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