Malaysian Barbecue-Glazed Halibut
Need a gluten free, dairy free, and pescatarian main course? Malaysian Barbecue-Glazed Halibut could be an awesome recipe to try. One serving contains 179 calories, 32g of protein, and 2g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up hoisin sauce, halibut fillets, honey, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Sprinkle fish fillets evenly with salt.
Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray.
Add fish to pan; saut 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.
Brush about 1 tablespoon sauce over each fillet.
Serve with lemon wedges, if desired.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot GrisA blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.