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.
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.
Baste glaze on steaks.
Ginger Soy Halibut Steaks - 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.