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Halibut with Wasabi 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

Wasabi Butter

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.

How to make

  1. STEP 1

    Place all halibut ingredients in large resealable plastic food bag. Tightly seal bag; turn to coat fish. Place bag into 13x9-inch pan; refrigerate at least 20 minutes but no more than 4 hours.

  2. STEP 2

    Heat gas grill on medium-high or charcoal grill until coals are ash white.

  3. STEP 3

    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.

  4. STEP 4

    Meanwhile, combine all wasabi butter ingredients in small bowl.

  5. STEP 5

    To serve, dollop wasabi butter over grilled halibut.

Tip #1

Make wasabi butter up to a day ahead. Let it soften at room temperature for about 30 minutes before serving.

Tip #2

Wasabi paste and powder are usually available in the ethnic section of the grocery store. Regular prepared horseradish is a good substitute.

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