Soy Ginger Glazed Halibut w/ Ginger Peach Relish
If you have roughly 45 minutes to spend in the kitchen, Soy Ginger Glazed Halibut w/ Ginger Peach Relish might be a spectacular gluten free, dairy free, and pescatarian recipe to try. One serving contains 380 calories, 49g of protein, and 10g of fat. This recipe serves 2. For $9.03 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Foodista has 58 fans. If you have olive oil, fresh ginger, lime, and a few other ingredients on hand, you can make it. It works well as a pricey main course. Overall, this recipe earns a great spoonacular score of 94%. Similar recipes are Halibut with Soy-Ginger Dressing, Halibut with Pineapple Soy Ginger Sauce + a Le Creuset Giveaway, and Ginger Soy Glazed Salmon.
Servings: 2
Ingredients:
2 tablespoons apple cider vinegar
2 tablespoon fresh ginger, peeled and finely chopped
1 pound halibut fillets
1 jalapeno, seeded and finely chopped
1/2 lime
1 tablespoon olive oil
1 large ripe peach
1 heaping tablespoon red onion, finely chopped
1/2 cup Soy Sauce
¼ cup white wine (I used sauvignon blanc)
Equipment:
casserole dish
blender
bowl
oven
Cooking instruction summary:
- Peel and roughly chop a piece of ginger. Place all marinade ingredients (soy sauce, white wine, olive oil, and 1 tablespoon chopped ginger) in a blender and blend until smooth. This step is important in order to get the ginger pulp and juices to infuse into the marinade. In a zip-lock bag (or bowl that you can cover) add the halibut fillets and marinade. Allow the fish to marinate for at least 20 minutes, but several hours is preferred if you are able to do this step ahead of time.
- Set your oven to broil, allow it to warm up then place the fish in a casserole dish with all of the marinade. Place the casserole dish on one of the top racks and allow to bake about 10-12 minutes, until there is a nice brown glaze on top and fish is cooked all the way through.
- To make the ginger peach relish, combine the chopped peach, red onion, jalapeno, apple cider vinegar, the juice of the half lime, and 1 tablespoon of ginger in a bowl, stir and refrigerate until ready to use. Allowing the relish to sit for a few hours before consuming gives the flavors time to combine.
Step by step:
1. Peel and roughly chop a piece of ginger.
2. Place all marinade ingredients (soy sauce, white wine, olive oil, and 1 tablespoon chopped ginger) in a blender and blend until smooth. This step is important in order to get the ginger pulp and juices to infuse into the marinade. In a zip-lock bag (or bowl that you can cover) add the halibut fillets and marinade. Allow the fish to marinate for at least 20 minutes, but several hours is preferred if you are able to do this step ahead of time.Set your oven to broil, allow it to warm up then place the fish in a casserole dish with all of the marinade.
3. Place the casserole dish on one of the top racks and allow to bake about 10-12 minutes, until there is a nice brown glaze on top and fish is cooked all the way through.To make the ginger peach relish, combine the chopped peach, red onion, jalapeno, apple cider vinegar, the juice of the half lime, and 1 tablespoon of ginger in a bowl, stir and refrigerate until ready to use. Allowing the relish to sit for a few hours before consuming gives the flavors time to combine.
Nutrition Information:
covered percent of daily need
