Baked Honey Marinated Halibut
Prep Time: 20 minutes
Rest Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings
Marinate:
¼ cup Honey
¼ cup Coconut Aminos or Soy Sauce
1 TBSP Rice Vinegar
1 TBSP Sesame Oil
1 TBSP Freshly Grated Ginger
3 Garlic Cloves, minced
1 Lime, zested and juiced
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
6 4-oz. Halibut Fillets, patted dry with a paper towel
Vegetables:
1 Medium Cabbage, shredded
2 Red Peppers, thinly sliced
2 Eggplant, peeled and medium diced
1 lb Fresh Snow Peas
5 Garlic Cloves, minced
2 TBSP Sesame Oil
¼ cup Coconut Aminos or Soy Sauce
1 TBSP Rice Vinegar
2 TBSP Freshly Grated Ginger
Glaze:
2 TBSP Honey
2 TBSP Coconut Aminos or Soy Sauce
Instructions
In a medium bowl, whisk together honey, coconut aminos or soy sauce, rice vinegar, sesame oil, freshly grated ginger, garlic, lime zest, lime juice, salt, and pepper.
Place the halibut fillets in a shallow dish and pour the marinade over the fillets, covering completely. Place the fish in the refrigerator and allow to rest of 1 hour.
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Place the marinated fillets on the prepared pan and bake for 10-15 minutes or until they reach an internal temperature of 130-135 degrees.
While the halibut bakes, prepare the vegetables. Heat 2 tablespoons sesame oil on medium-high heat in a large skillet. Next add the cabbage, peppers, and eggplant to the heated pan. Cook stirring frequently until vegetables are crisp-tender. Next add the snow peas, garlic, coconut aminos or soy sauce, rice vinegar, and fresh ginger to the vegetables. Cook for an additional 3 to 5 minutes or until vegetables are cooked to your liking.
In a small bowl, prepare the glaze by combining the honey and coconut aminos or soy sauce. Mix well.
To serve, place a bed of white rice, brown rice or cauliflower rice in the dish, then a layer of stir-fried vegetables, then the baked halibut with a drizzle of the glaze.
