Soy Glazed Halibut with Pickled Sungold Tomatoes
Ingredients
- Halibut filets
- Bachan's Japanese BBQ Sauce
- Kosher salt
- Green tomatoes
- Optional: Pickled sun gold tomatoes (or toppings of your choice)
Instructions
I seasoned some halibut filets with salt and gave them a generous coating of Bachan's before transferring to a 400 degree oven until the fish was just cooked through, a little under 10 minutes. Right before serving, I added more glaze and seared the fish in a hot nonstick pan until caramelized about 30-60 seconds. I topped it with thinly sliced green tomatoes and pickled sungold tomatoes for I nice punch of acid, plus lots of cilantro.
The soy glazed halibut was absolutely incredible! We served it over a bed of mixed microgreens with hot honey tomatoes (I used leftovers from the Shake ’n Bake chicken recipe in her book), and it paired perfectly. The recipe was so easy to make, yet felt elevated and full of flavor. It’s versatile, fresh, and honestly deserves way more hype. I’ll definitely be making it again.