A glossy, ginger-kissed glaze and a quick sear bring restaurant-worthy flavor to a weeknight fish.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 12–15 min | 27–30 min | 4 |
Intro
This skillet recipe stars halibut with a sesame-ginger glaze that caramelizes in the pan. It’s pantry-friendly: you likely have soy, garlic, ginger, and rice vinegar on hand. The result is a bright, lightly sweet-savory sauce that clings to tender fish in a single pan.
The Best Halibut for This Recipe
Fresh vs Frozen
Fresh fillets yield the cleanest texture and quick sear; frozen works in a pinch after proper thawing, but may release a bit more moisture during cooking.
Filet vs. Steak
Filets stay evenly portioned for quick cooking in a skillet; thicker steaks will need a longer sear and gentler heat to avoid drying.
Wild vs Farmed
Wild-caught halibut offers a lean, flaky bite with ocean brightness; farmed halibut tends to be more affordable and consistent in size. Choose based on availability and sustainability preferences.
Other Ingredients (and Helpful Swaps)
Tomatoes
Tomatoes add brightness and a gentle acidity to the glaze. Swap tip: if you’re short on fresh tomatoes, crushed tomatoes or tomato paste thinned with a little water give depth without losing tang.
Onion
Onion builds the savory base with sweetness as it cooks. Swap tip: shallots or green onions can stand in for a milder, quicker aroma.
Garlic
Garlic provides aromatic bite that blooms in the pan. Swap tip: garlic paste or roasted garlic can substitute, just reduce other mild aromatics accordingly.
Red Pepper
Red pepper contributes color and a whisper of sweetness. Swap tip: skip it or substitute with a thinly sliced bell pepper or a pinch of chili flakes for heat.
Pasta
Base starch helps soak up the glaze and balance the dish. Swap tip: serve over steamed rice or quinoa if you’d rather skip pasta.
Herbs
Herbs finish the dish with a lift of freshness. Swap tip: cilantro or Thai basil offer bright, different notes.
Ingredients
- Halibut fillets, skinless and boneless: 1 lb (450 g)
- Salt, kosher: 3/4 tsp (3.75 g); Black pepper: 1/4 tsp (1 g)
- Neutral oil (for skillet): 1 Tbsp (15 ml)
- Soy sauce, low-sodium: 2 Tbsp (30 ml)
- Rice vinegar: 1 Tbsp (15 ml)
- Honey (or light brown sugar): 1 Tbsp (15 g)
- Fresh ginger, grated: 1 Tbsp (6 g)
- Garlic, minced: 2 cloves
- Sesame oil: 1 tsp (5 ml)
- Water or fish stock: 1/4 cup (60 ml)
- Cornstarch (optional, for slurry): 1 tsp (5 ml) mixed with 2 Tbsp water
- Sesame seeds, toasted: 1 Tbsp (15 ml)
- Green onions, sliced: 2–3 stalks
- Cooked rice or noodles (for serving): 2 cups cooked rice or 8 oz (225 g) pasta
- Optional garnish: extra sesame seeds
Directions
- Prepare the glaze and sauce — Whisk soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil until smooth; set aside (about 5–7 minutes of prep).
- Pat halibut dry and season — Thoroughly pat fillets dry and season with about 3/4 tsp kosher salt and 1/4 tsp black pepper for even browning (about 2–3 minutes).
- Sear halibut until golden — Heat oil in a skillet over medium-high heat; sear fillets 3–4 minutes per side until edges are opaque and a light crust forms.
- Add glaze and simmer — Pour the prepared glaze into the skillet; reduce heat to a gentle simmer and cook 2–4 minutes, until the sauce clings to the fish. If using cornstarch slurry, whisk it in during the simmer to thicken slightly.
- Finish with sesame seeds and green onions — Sprinkle toasted sesame seeds over the glaze; remove from heat and scatter sliced green onions on top.
- Plate and serve — Spoon extra sauce over the halibut and serve with your choice of starch (rice or pasta) so the sauce can mingle with the base.
How to Store Leftovers
Leftovers keep well in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of water, or in a microwave at 50% power until warmed through. Do not leave fish at room temperature for more than 2 hours. Sauce can be frozen separately for up to 2–3 months.
What to Serve With Sesame Ginger Halibut Skillet
- Steamed jasmine rice or quinoa to soak up the glaze.
- Sautéed bok choy or broccoli with a light sesame drizzle.
- Cucumber sesame salad for a crisp, cool contrast.
Variations & Tips
- Spicy kick: add 1/2–1 tsp chili garlic sauce or red pepper flakes to the glaze.
- Creamier glaze: whisk in 2 Tbsp coconut milk at the end for a silky finish.
- Gluten-free: substitute tamari or coconut aminos for the soy sauce.
- Fresh herb lift: finish with cilantro or Thai basil for a different aromatic note.
Enjoy Your Sesame Ginger Halibut Skillet
Enjoy the flaky halibut bathed in a glossy sesame-ginger glaze that makes weeknights feel special. This dish proves that a pantry-friendly skillet can deliver bold, satisfying flavor in under 30 minutes.
Related Recipes
- Sesame Ginger Salmon Skillet
- Ginger Soy Tilapia with Quick Greens
- Spiced Sesame Shrimp Stir-Fry
Attribution
Recipe concept and writing by WellMindMeal. Photos by WellMindMeal.