Ginger Soy Halibut Steaks – 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

Servings
2-4 servings

Ingredients

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

Directions

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.