My F&W
quick save (...)
Halibut with Soy-Ginger Dressing
© Kieran Scott

Halibut with Soy-Ginger Dressing

  • ACTIVE: 15 MIN

Annabel Langbein returns again and again to this savory, Asian-accented dish. The key is selecting dense, thick fillets of the freshest fish, so they stay moist throughout cooking.

  1. 1 tablespoon sesame seeds
  2. 1/4 cup plus 2 tablespoons soy sauce
  3. 3 tablespoons unseasoned rice vinegar
  4. 2 tablespoons mirin
  5. 2 tablespoons grapeseed oil
  6. 2 teaspoons Asian sesame oil
  7. 2 scallions, thinly sliced on the diagonal
  8. 1/4 cup finely julienned peeled fresh ginger (1 ounce)
  9. Six 6-ounce halibut fillets, skinned
  10. Freshly ground pepper
  11. Steamed short-grain rice and steamed spinach or pea shoots, for serving
  1. In a small skillet, toast the sesame seeds over moderate heat, stirring a few times until golden, 3 to 4 minutes. In a small bowl, mix the soy sauce with the rice vinegar, mirin, grapeseed and sesame oils, scallions and ginger. In a large, shallow dish, brush the halibut fillets with half of the soy-ginger dressing. Cover and refrigerate for 30 minutes.
  2. Preheat the oven to 450°. Transfer the halibut to a large, rimmed baking sheet and season with pepper. Bake the fish in the upper third of the oven for 10 to 12 minutes, or until glazed and just cooked through.
  3. Spoon the rice into shallow bowls. Set the halibut fillets on top and spoon the spinach alongside. Pour the remaining dressing over the fish, sprinkle with the toasted sesame seeds and serve.
Make Ahead The dressing can be refrigerated overnight. The halibut can marinate for up to 3 hours.

Suggested Pairing

New Zealand's famed Sauvignon Blanc has a gooseberry tanginess that's a great complement to the delicate, faintly sweet dressing here.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.