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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


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


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


2 TBSP Honey

2 TBSP Coconut Aminos or Soy Sauce


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.



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