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 (6-ounce) halibut fillets
1/4 teaspoon salt
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)
How to Make It
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.
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.
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Made to directions except subbed lime juice because we were out of lemons. Also used spritz of coconut oil rather than cooking spray. Great with halibut. Served with tumeric rice and carrots seasoned with a bit of ginger & cardamom. Nice summer meal.
My husband, 9 yr old, and I all liked it. I left out the chile paste with garlic (served it on the side) so my daughter would eat it. I would have preferred it in the sauce. I'm wishing the sauce had a little more depth of flavor, but I think it's because I left out the paste.
The sauce was light, complemented the fish well, and was easy to make. I think when I make it again, I might try adding a squirt of lime juice for a little brightness.
I will be making it again.
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