Hoisin Glazed Halibut
From Lighthearted at Home: The Very Best of Anne Lindsay
From Lighthearted at Home: The Very Best of Anne Lindsay
Printable Recipe
Prep time: 5 minutes
Cook time: 10 minutes
Serves 4
Ingredients:
4 (4oz/125g) halibut fillets 1” thick (Pacific cod or salmon are good options)
Glaze: Ruth’s note: You might want to double up on the amount
2 tbsp Hoisin sauce
2 tsp fresh gingerroot, minced
1 tsp sesame oil
¼ - ½ tsp chili paste (optional)
Cook time: 10 minutes
Serves 4
Ingredients:
4 (4oz/125g) halibut fillets 1” thick (Pacific cod or salmon are good options)
Glaze: Ruth’s note: You might want to double up on the amount
2 tbsp Hoisin sauce
2 tsp fresh gingerroot, minced
1 tsp sesame oil
¼ - ½ tsp chili paste (optional)
Garnish: fresh cilantro, chopped
Directions:
1. Rinse fish fillets and pat dry with paper towels.
2. In a bowl, combine all the glaze ingredients. Spread over the fillets – all sides.
3. Grilling methods: BBQ over medium heat with the lid down or under the broiler on a rimmed baking sheet, basting occasionally with any remaining Hoisin mixture for 5 minutes. Turn and grill for another 5 minutes or until the fish flakes when tested with a fork.
Roasting method: in a preheated 425°F/220°C oven for 10 minutes. Be careful not to overcook as the fish will continue to cook as it stands.
Directions:
1. Rinse fish fillets and pat dry with paper towels.
2. In a bowl, combine all the glaze ingredients. Spread over the fillets – all sides.
3. Grilling methods: BBQ over medium heat with the lid down or under the broiler on a rimmed baking sheet, basting occasionally with any remaining Hoisin mixture for 5 minutes. Turn and grill for another 5 minutes or until the fish flakes when tested with a fork.
Roasting method: in a preheated 425°F/220°C oven for 10 minutes. Be careful not to overcook as the fish will continue to cook as it stands.
Garnish with cilantro and serve immediately.
1 comment:
I seriously love hoisin sauce and am always looking for new ways to use it. It looks fantastic as a marinade for this halibut! Good thinking.
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