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.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 17%
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 34.3g
  • Carbohydrate: 6.9g
  • Fiber: 0.3g
  • Cholesterol: 52mg
  • Iron: 1.5mg
  • Sodium: 387mg
  • Calcium: 81mg

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)

Preparation

  1. 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. 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.
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