Grilled Halibut

    (136)
    1 hour

    An Oriental-inspired way of preparing fish. This recipe can be used with almost any firm fish. Halibut fillets are grilled on the barbecue, then served with a mirin based sauce.


    116 people made this

    Ingredients
    Serves: 6 

    • 1 teaspoon vegetable oil
    • 1 shallot, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 tablespoon black bean sauce
    • 125ml mirin (Japanese sweet rice wine)
    • 1 tablespoon soy sauce
    • 1 tablespoon rice vinegar
    • 6 (115g) fillets halibut, skin removed
    • 1 teaspoon sesame oil
    • 1/4 teaspoon pepper
    • 2 tablespoons chopped fresh coriander

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat oil in non-stick saucepan over medium heat. Cook shallot and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine and soy sauce. Bring to the boil and cook until reduced by half. Remove from heat and stir in vinegar; set aside.
    2. Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat barbecue for high heat and lightly oil cooking grate.
    3. Grill fish for about 5 minutes per side or just until cooked through. Sprinkle with coriander. Serve with sauce poured over top.

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    Reviews & ratings
    Average global rating:
    (136)

    Reviews in English (100)

    by
    77

    One of our favorites - we like to double the sauce b/c we pour it over our broccoli. That said, I've found it a cinch to multiply all the sauce ingredients by 6 (thus using up most of the black bean sauce that I would otherwise waste). I then use 1/3 of the sauce for dinner, and divide the remaining sauce into 2 freezer bags and freeze them. Then the next two times I make this meal, all I have to do is thaw and warm the sauce in the microwave while I cook the fish.  -  30 Dec 2008  (Review from Allrecipes US | Canada)

    by
    36

    This really was a nice dish and a refreshing and unusual departure from what Hubs and I might typically eat. A wonderful blend of ingredients that came together to make a delicious drizzling sauce - dark, rich and a little sweet. A little is nice, more would ruin the dish. I liked the cilantro to finish but Hubs could have done without. I baked the fish at 400 degrees until the fish was cooked through; for my thick halibut filets that took about 15 minutes. I served this with "Sesame Udon Noodles," recipe also from this site and they complemented each other well.  -  09 May 2011  (Review from Allrecipes US | Canada)

    by
    26

    Wow,this was great! What a wonderful sauce. Next time I will serve with rice so that we get every drop. Thanks Kathryn for sharing an easy and healthy recipe.  -  23 Feb 2007  (Review from Allrecipes US | Canada)

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