Seared Chili Ginger Halibut Image

Seared Chili Ginger Halibut

Mary's Kitchen Crush - "A Fish Full of Flavour"

Prep Time
Cook Time


  • 3 tablespoons (45 ml) canola oil, divided
  • ¼ cup (60 ml) soy sauce
  • 2 tablespoons (30ml) sesame oil
  • 1 tablespoon (15ml) honey
  • 1 lime, juiced
  • 3 tablespoons (40g) finely grated ginger
  • 2 tablespoons (15g) chopped cilantro stems
  • 2 red birdseye chilies, thinly sliced
  • 2 cloves garlic, minced
  • 1 ½ lbs. (700g) halibut, cut into 4 fillets
  • Sliced chilis and cilantro, for garnish


  1. Place 1 tablespoon canola oil and all but the fish in a large resealable bag; shake to combine. Add halibut and squeeze out as much air as possible, seal, place on a plate and refrigerate for 30 minutes.
  2. Heat remaining canola oil over medium-low/medium heat in a large non-stick skillet. Remove fish from marinade. Add to pan and cook until dark golden brown and a paring knife inserted into centre of fish for 10 seconds comes out warm, about 8 to 10 minutes, flipping halfway.
  3. Serve topped with slices chilies and cilantro and accompanied with Herby Lime Tartar Sauce.