Recipe: Andrew Zimmern’s Halibut Aji Yaki

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

Photo by Madeleine Hill

Ingredient List

  • 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


Servings: 4
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.




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