Seared chili ginger halibut

By Mary Berg
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  • 3 tablespoons (45 milliliters) canola oil, divided
  • 1/4 cup (60 milliliters) soy sauce
  • 2 tablespoons (30 milliliters) sesame oil
  • 1 tablespoon (15 milliliters) honey
  • 1 lime, juiced
  • 3 tablespoons (40 grams) finely grated ginger
  • 2 tablespoons (15 grams) chopped cilantro stems
  • 2 red bird’s eye chilies, thinly sliced
  • 2 cloves garlic, minced
  • 700 grams halibut, cut into 4 fillets
  • Garnish: Sliced chilies and cilantro
  • Accompany with: Herby Lime Tartar Sauce


  1. Place one tablespoon canola oil and all ingredients except the fish in a large re-sealable bag; shake to combine.
  2. Add halibut to bag and squeeze out as much air as possible. Seal, place on a plate and refrigerate for 30 minutes.
  3. Heat remaining canola oil over medium-low/medium heat in a large non-stick skillet.
  4. Remove fish from marinade and dry it off before adding to pan. Cook until dark golden brown (three to four minutes on the first side and two to three minutes on the second side), or until a paring knife inserted into centre of fish for ten seconds comes out warm.
  5. Serve topped with sliced chilies and cilantro, accompanied with Herby Lime Tartar Sauce.

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