A light marinade seasons these halibut fillets served with a drizzle of wasabi spiked butter.
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1 (6- to 7-ounce) halibut fillet, thawed, if frozen
3 tablespoons soy sauce
2 tablespoons orange juice
2 tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 tablespoons Land O Lakes® Butter softened
2 teaspoons chopped fresh chives
1/4 teaspoon wasabi paste or powder
*Substitute 1/4 teaspoon prepared horseradish.
Place all halibut ingredients in large resealable plastic food bag. Tightly seal bag; turn to coat fish. Place bag into 13x9-inch pan; refrigerate for at least 20 minutes but no more than 4 hours.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Remove fish from marinade; discard marinade. Place fish onto grill. Grill, turning once, 6-8 minutes or internal temperature reaches at least 145°F and fish flakes easily with fork.
Meanwhile, combine all wasabi butter ingredients in small bowl.
To serve, dollop wasabi butter over grilled halibut.
- Make wasabi butter up to a day ahead. Let it soften at room temperature for about 30 minutes before serving.
- Wasabi paste and powder are usually available in the ethnic section of the grocery store. Regular prepared horseradish is a good substitute.
Explore reviews fromour online community
had this for Christmas Dinner and it is now on the family top ten list for all time favorite food!!!!
This recipe is absolutely fantastic! I followed the recipe exactly as written, and I wouldn't change a thing. Had two guests for dinner and they couldn't stop raving about it. I served this Halibut with Creamy Mashed Potatoes from this site, and a simple green salad. This is an easy recipe that tastes delicious and looks like so much more work. You won't be sorry if you try this one!
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