Baked Honey Marinated Halibut

This Baked Honey Marinated Halibut recipe is a flavorful combination of sweet marinated halibut paired with crisp stir-fried vegetables.

Sizzlefish halibut is wild-caught in the pristine waters of Southeast Alaska, off Baranof Island. Our halibut is size-selected to yield perfectly tender, flaky fillet servings for you to prepare at home. This light eating fish is an elegant treat and one of the highest-value seafood items. Alaska Halibut is also a naturally lean fish that cooks up white and flaky. This is a deliciously healthy fish, loaded with protein, as well as, packed with vitamins and minerals such as phosphorus, vitamins B6 & B12, magnesium, niacin, iron, zinc, vitamin A and heart-healthy Omega-3 fatty acids.

All of these make halibut a perfect choice for this recipe. Now, don’t let the timeline on this recipe scare you. The longest time is the marinating time and it is so worth it. The halibut fillets are perfect for soaking up all that goodness in the marinade. You can easily chop all of the stir fry vegetables while the halibut takes a rest in the refrigerator. Since the halibut and vegetables take such a small amount of time to cook, you want to make sure everything is prepped and ready to go when the fillets are done marinating. We served this over a bed of fragrant jasmine rice, but you could also serve it over cauliflower rice or brown rice.

Preparation Time: 20 minutes

Rest Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 45 minutes

Yield: 6 servings

Ingredients

Marinate:

• ¼ cup Honey
• ¼ cup Coconut Aminos or Soy Sauce
• 1 TBSP Rice Vinegar
• 1 TBSP Sesame Oil
• 1 TBSP Freshly Grated Ginger
• 3 Garlic Cloves, minced
• 1 Lime, zested and juiced
• Sea Salt, to taste
• Freshly Ground Black Pepper, to taste
• 6 4-oz. Sizzlefish Halibut Fillets, patted dry with a paper towel

Vegetables:

• 1 Medium Cabbage, shredded
• 2 Red Peppers, thinly sliced
• 2 Eggplant, peeled and medium diced
• 1 lb Fresh Snow Peas
• 5 Garlic Cloves, minced
• 2 TBSP Sesame Oil
• ¼ cup Coconut Aminos or Soy Sauce
• 1 TBSP Rice Vinegar
• 2 TBSP Freshly Grated Ginger 

Glaze:

• 2 TBSP Honey
• 2 TBSP Coconut Aminos or Soy Sauce 

Instructions

1. In a medium bowl, whisk together honey, coconut aminos or soy sauce, rice vinegar, sesame oil, freshly grated ginger, garlic, lime zest, lime juice, salt, and pepper.
2. Place the halibut fillets in a shallow dish and pour the marinade over the fillets, covering completely. Place the fish in the refrigerator and allow to rest of 1 hour.
3. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Place the marinated fillets on the prepared pan and bake for 10-15 minutes or until they reach an internal temperature of 130-135 degrees.
4. While the halibut bakes, prepare the vegetables. Heat 2 tablespoons sesame oil on medium-high heat in a large skillet. Next add the cabbage, peppers, and eggplant to the heated pan. Cook stirring frequently until vegetables are crisp-tender. Next add the snow peas, garlic, coconut aminos or soy sauce, rice vinegar, and fresh ginger to the vegetables. Cook for an additional 3 to 5 minutes or until vegetables are cooked to your liking.
5. In a small bowl, prepare the glaze by combining the honey and coconut aminos or soy sauce. Mix well.
6. To serve, place a bed of white rice, brown rice or cauliflower rice in the dish, then a layer of stir-fried vegetables, then the baked halibut with a drizzle of the glaze.

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