Best Asian Halibut Recipes

ROASTED HALIBUT AND GREEN BEANS WITH ASIAN CILANTRO SAUCE

Steps:

• Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
• Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

ASIAN GRILLED HALIBUT

Steps:

• Combine dressing and onions. Reserve 1/4 cup dressing mixture for later use.
• Pour remaining dressing mixture over fish in shallow dish; turn to evenly coat both sides of each fillets with dressing mixture.
• Refrigerate 30 min. to marinate.
• Heat greased grill to medium heat. Remove fish from marinade; discard marinade.
• Grill fish 6 to 7 min. on each side or until fish flakes easily with fork, brushing occasionally with reserved dressing mixture.

ASIAN-INSPIRED HALIBUT

Steps:

• Using a very sharp knife, cut the halibut into 1-inch cubes; set aside. In a medium saucepan, combine the celery, carrots, orange juice and ginger. Bring to a boil, then stir in the halibut.
• Cover and cook over medium heat for 4 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. Using a slotted spoon, carefully transfer the halibut to a plate, and set aside.
• Meanwhile, strain the can of pineapple tidbits; reserving 2 tablespoons of the juice. In a small bowl, combine the 2 tablespoons of pineapple juice, cornstarch, soy sauce, vinegar and honey. Stir into the vegetable mixture in the saucepan.
• Cook and stir until the mixture thickens and begins to gently boil. Cook and stir for 2 minutes more.
• Return the halibut to the pan and add the fruit. Cover and cook about 1 minute or until heated through.

ASIAN GRILLED SALMON OR HALIBUT

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

GRILLED HALIBUT WITH ASIAN PLUM SAUCE

Steps:

• The sauce: in a bowl, mix all the sauce ingredients together; mix until completely blended and smooth; taste for seasoning.
• Place halibut in a zip-lock plastic bag and pour ¼ cup of the sauce over it; turn the fish in the bag to coat evenly; seal bag and marinate fish for at least 30 minutes and up to 2 hours in the refrigerator.
• Prepare grill for med-high heat grilling or a grill pan over high heat.
• Spray grill pan with cooking spray; remove fillets from the marinade and place on the grill or in grill pan.
• Cook for about 5 minutes per side, or until cooked through and opaque.
• Place the fillets on serving plates and spoon over some of the remaining sauce; garnish with the scallions and serve immediately.

ASIAN HALIBUT

Steps:

• heat peanut oil in saute pan over mediou heat. add thinly sliced onion and saute until translucent. add ginger coins and saute until onion begins to carmelize. pour in tamari, water and mirin and simmer 5 minutes. wash fish fillet and place skin side down in simmering liquid. lower heat, cover pot and cook until fish is just firm to the touch. add sesame oil during last few minutes of cooking spoon cooking liquid over fish during cooking. transfer to 4 plates. spoon cooking liquid over fish and rice. sprinkle with toasted sesame seeds. serve with steamed broccoli.