"This is a great way to prepare halibut, cod, sea bass, or salmon. Serve it with couscous or rice." — Kathryn Mazierski
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shallots, finely chopped
garlic, finely chopped
black bean sauce
mirin (Japanese sweet wine)
6 (4 ounce) fillets
halibut, skin removed
chopped fresh cilantro
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.
Way too salty for us.
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.
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.
Excellent!!!! Anyone who does not like fish, and those who love fish, will love this recipe. Great way to do something different with fish.
This recipe is in my monthly rotation; very tasty and very easy. I've made it with salmon and it's just as good. The sauce makes the recipe taste like something from a restaurant, but it's still super easy.
This recipe is wonderful! I've used both halibut and ling cod and they came out great. I added red pepper flakes for some heat. I had some extra sauce so I used it for sauted asparagus to go along side and it was delicious (green beans would work too). I will definately make this again, thanks for sharing!
Yum! Made it last night for 2, but tripled the sauce recipe ( so like sauce for 18 I guess:>). Baked it in the oven, turning once, at 400 for about 15 minutes. Served with Jasmine rice and asparagus with shitake mushrooms. Here's the kicker - I couldn't find 'mirin' - so I substituted reisling (1.5 cups). It was great! The sauce is salty (sauce for 18 eaten by 2 people, go figure) so next time I might try low soldium soy. Thanks! Husband really liked it!
* Percent Daily Values are based on a 2,000 calorie diet.
Halibut with Rice Wine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 38
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