Pan Seared Halibut with Black Bean Sauce
Elevate your dinner table with this Pan Seared Halibut with Black Bean Sauce—a dish that combines the delicate flakiness of golden-crusted halibut with the bold, umami-rich flavors of a savory sauce. Perfectly seared to crispy perfection, the halibut fillets are bathed in a luscious combination of black bean sauce, soy sauce, fresh ginger, and garlic. A touch of honey and rice vinegar adds a subtle balance of sweetness and tang, while a silky cornstarch-thickened finish ensures every bite is packed with flavor. Topped with vibrant green onions and optional cilantro, this quick and elegant recipe comes together in just 35 minutes, making it ideal for weeknight dinners or special occasions. Serve it over steamed rice or alongside sautéed veggies for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces Halibut fillets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Black bean sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 0.5 cup Chicken stock
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, thinly sliced
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Pat the halibut fillets dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the halibut fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden brown.
Flip the fillets carefully and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Once melted, add the minced garlic and ginger, sautéing for 1-2 minutes until aromatic.
Stir in the black bean sauce, soy sauce, rice vinegar, honey, and chicken stock. Mix well and bring the sauce to a gentle simmer.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the slurry to the sauce, stirring constantly, until it thickens to your desired consistency.
Return the halibut fillets to the skillet, spooning the sauce over the top. Let them sit in the sauce for 1-2 minutes to absorb some flavor.
Plate the halibut and garnish with sliced green onions and chopped fresh cilantro, if desired. Serve immediately with steamed rice or sautéed vegetables.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 6869 mg | 299% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 11.8 g | ||
| Protein | 258.9 g | 518% | |
| Vitamin D | 102.1 mcg | 511% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 4688 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
