Ginger Soy Halibut Steaks – Gluten Free

Gluten Free

I’m always looking for the “fresh catch of the day” to throw on the grill. If I can’t get a reasonable “fresh catch,” I look for a sustainable fish (okay, except when I cook salmon!).

For this recipe, I used sustainable “wild caught, Pacific Halibut” steaks. Unfortunately, they’re not cheap. One and a half pounds was almost $22.

What is “sustainable” mean for fisheries other than the “ability to endure?” It refers to safer, healthier, global best-practices for fisheries and the preservation of our ocean food supply.

This was incredibly delicious, fast, and easy to make.

It was well worth every penny, despite the fact that I find supporting sustainability to occasionally be an expensive campaign.

Side dish suggestion: jasmine rice with slivered almonds and chopped parsley.

Halibut steaks

Simmer glaze

Baste glaze on steaks.

Ginger Soy Halibut Steaks - Gluten Free

2-4 servings


Gluten Free
  • 3 Tbsp unsalted butter, melted
  • 3 tsp fresh ginger, minced
  • 1 1/2 Tbsp gluten free soy sauce (La Choy)
  • 1 Tbsp lemon juice, freshly squeezed
  • 3 Tbsp light brown sugar
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1 1/2 lbs halibut steak
  • 1 Tbsp parsley, chopped fine


  • Heat grill to medium/high heat.
  • Mix all ingredients together in a saucepan, except the halibut and parsley.
  • Stir over medium/high heat until well mixed (about 5 minutes).
  • Lightly oil the grill grate with vegetable oil. (use tongs with a paper towel dipped in oil)
  • Baste both sides of fish with glaze and place on grill.
  • Continue to baste with glaze and cook 5 minutes per side, or until fish is flakey.
  • Top with fresh parsley and serve.
Prep Time: 10 - 15 Minutes
Cook Time: 10 - 15 Minutes
Total Time: 20 - 30 Minutes
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