Halibut Filets Braised with Ginger, Garlic and Wine


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This is an elegant way to serve halibut without getting too fancy. The garlic and wine sauce combination is wonderful.

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Serving Size / Yield

4 servings


  • Vegetable cooking spray
  • 4 halibut filets (1 1/4 lb. total), cut 1-inch thick
  • 1 small onion, minced
  • 2 scallions, white and 1-inch green, chopped
  • 3 large garlic cloves, minced
  • 2 Tbs. minced fresh ginger
  • 1/8 tsp. crushed red pepper flakes, or to taste
  • 1/4 C. dry white wine
  • 1/8 tsp. sugar substitute
  • 2 C. raw instant brown rice
  • 1/2 C. 98% fat free, no-salt-added canned chicken broth or fish stock

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Lightly coat a nonstick covered skillet with cooking spray and heat until very hot, but not smoking. Add the filets and brown them, skin side down, for 2 minutes. Add the onion, scallions, garlic, ginger and pepper flakes. Cook for 1 minute. Reduce the heat, turn filets, and add the wine, sugar substitute and broth. Cover the pan and simmer fish for about 10 minutes until cooked through. Use a thin small knife inserted into the fish to check that it is done.

While the fish is simmering, prepare instant brown rice for 4 according to package directions. When fish is cooked through, serve over brown rice. Spoon pan vegetables and some of the sauce over the filets.

Need more help?

Chef Todd Mohr of WebCookingClasses.com shares his tips on braising. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!

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