Ginger Garlic Halibut
Ingredients
- ¼ cup soy sauce or soy sauce alternative such as tamari or coconut aminos
- 2 Tablespoons unseasoned rice vinegar
- 2 Tablespoons avocado oil or other cooking oil that you like
- 2 Tablespoons lemon juice
- 2 scallions thinly sliced
- 2 teaspoons garlic chopped very small
- 1 Tablespoon julienned fresh ginger
- ½ jalapeno, chopped smalled roughly 2 teaspoons
- 1 pound halibut fillets, without the skin
- salt and pepper to season
Instructions
- Combine the soy sauce (or soy sauce alternative), unseasoned rice vinegar, lemon juice, ginger, garlic, and jalapenos in a shallow dish.
- Season the halibut fillets lightly with salt and pepper. Be careful of overdoing it because of the saltiness of the soy sauce or soy sauce alternative. Carefully lay the fillets in the marinade, then turn them over. Let them sit for 15 minutes on one side, then turn them to the other side for another 15 minutes.
- Heat a skillet over medium to medium-high heat and add enough oil to coat the bottom of the skillet. Remove the halibut fillets from the marinade and pat them dry before laying them in the skillet. Reserve the marinade.
- Cook the halibut on one side for 4-6 minutes until you can start to see it getting done about a quarter of the way on the side. Carefully lift the fillet with a fish spatula to see if it is browned enough to turn. You only want to turn it once to keep it from breaking apart.
- Cook the halibut on the other side for another 4-6 minutes until the fish is still translucent, but flakes apart easily. If you over cook it, it will be dry and chalky.
- Remove the halibut to a platter to keep warm, then pour the reserved marinade into the skillet. Bring it to a boil and let it continue cooking until it reduces down and becomes a bit thick.
- Serve Ginger Garlic Halibut over steamed rice with the reduced marinade as sauce and jalapeno rings as garnish. I like to also serve a light lettuce or pea shoot salad with some cucumbers.
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