Halibut is a nutrient-rich firm white fish that’s high in omega-3 fatty acids, vitamin B and magnesium. The lean protein has a delicate sweet flavor that lends itself to a variety of pairings that kids will love. This sweet-and-salty Japanese-style sauce is one of my favorite preparations, and makes for a quick weeknight meal. Skip a starchy side and serve it with veggies, such as sautéed spinach or broccoli. — Andrew Zimmern
- Four 6-ounce pieces of halibut
- 1 teaspoon sesame seeds
- 2 teaspoons peanut oil
- 1 pinch red chili flakes
- 2 1/2 teaspoons dashi powder (see note)
- 1/2 cup mirin
- 3 tablespoons naturally fermented soy sauce
- 1 tablespoon sugar
Total Time: 30 min
Season the fish with the peanut oil and sesame seeds.
Dissolve the dashi powder in 1/2 cup warm water. In a mixing bowl, combine the mirin, soy sauce, dashi mixture, red chili flakes and sugar.
Preheat a non-stick sauté pan over high heat. Brown the fish, about 3 to 4 minutes on each side.
Once the fish is browned, reserve to a plate.
Place the liquid mixture in a 3 or 4-quart sauce pan and bring to a boil. Reduce heat to a simmer and add fish back to the pan.
Place a small lid on top of the fish pieces and cook for 4 minutes at a simmer. Flip the halibut and cook for 4 minutes more.
Remove the halibut, and reserve to a plate. Continue to reduce the sauce at a simmer for an additional 5 minutes, or until thick and glazy.
Serve the halibut, pouring the glaze over the top, with sautéed veggies.
NOTE: Dashi powder is available at many health food stores and at Asian markets.