Malaysian Barbecue-Glazed Halibut

Yield: 4 servings

4 (6 oz.) halibut fillets

1/4 tsp. salt

cooking spray

1 tbsp. fresh lemon juice

1 tbsp. orange juice

1 tbsp. honey

1 1/2 tsp. rice vinegar

1 1/2 tsp. hoisin sauce

1 tsp. fish sauce

1/2 tsp. chili paste with garlic (i.e. Sambal Oelek)

1/4 tsp. cornstarch

optional lemon wedges

  1. Sprinkle fish fillets evenly with salt. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; saute 5 minutes on each side or until fish flakes easily when tested with fork or until desired degree of doneness.
  2. Combine lemon juice and next (7) ingredients (through cornstarch) in a small saucepan over medium-high heat, stirring well; bring to boil. Cook 20 seconds, stirring constantly. Remove from heat. Brush about 1 tbsp. sauce over each fillet. Serve with lemon wedges, if desired.

CALORIES 205 (17% from fat); FAT 3.9g (sat. fat 0.6g); CHOL 52mg; SOD 387mg; CARB 6.9g; FIBER 0.3g; PROTEIN 34.3g

from Cooking Light magazine, April 2008

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