Malaysian Barbecue-Glazed Halibut

Name: Malaysian Barbecue-Glazed Halibut
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons chile paste with garlic (such as sambal oelek); 0 teaspoons cornstarch; 1 teaspoon fish sauce; 680 grams halibut fillets; 2 teaspoons hoisin sauce; 1 Tbsp honey; 1 Tbsp fresh lemon juice; 1 Tbsp orange juice; 2 teaspoons rice vinegar; 0 teaspoons salt

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.

Instructions

Sprinkle fish fillets evenly with salt.

Ingredients you will need

Fish Fillets

Salt

Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

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.

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Lemon Juice

Corn Starch

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Sauce Pan

Remove from heat.

Brush about 1 tablespoon sauce over each fillet.

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Sauce

Serve with lemon wedges, if desired.

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Lemon Wedge

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

1teaspoons

chile paste with garlic (such as sambal oelek)0teaspoons

cornstarch 1teaspoon

fish sauce 680grams

halibut fillets 2teaspoons

hoisin sauce 1Tbsp

honey 1Tbsp

fresh lemon juice 1Tbsp

orange juice 2teaspoons

rice vinegar 0teaspoons

salt

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.