2 tablespoons honey
2 tablespoons low sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon ginger root, fresh, minced
1 clove(s), medium garlic clove(s), minced
¼ cup(s) cilantro, fresh, divided
¾ teaspoons table salt, divided
½ teaspoon black pepper, , divided
1 pound(s) uncooked halibut fillet(s)
1 tablespoon peanut oil
1. To make marinade, combine honey, soy sauce, vinegar, ginger, garlic, 2 tablespoons cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish or bowl; set aside.
2. Wash fish and pat it dry. Rub remaining 1/4 teaspoon each salt and pepper into both sides of halibut. Add fish to marinade, cover dish or bowl and refrigerate, turning once or twice, 30 minutes to 1 hour.
3. When you’re ready to eat, remove fish from marinade; reserve marinade.
4. Set a heavy skillet over medium heat; add oil. When oil beings to shimmer, add fish; cook until the flesh is no longer translucent, flipping once, about 4 to 6 minutes per side, depending on thickness of fillets. Immediately remove fish to a serving plate and tent to keep warm.
5. Set same skillet over medium heat; add marinade and cook until marinade thickens, about 3 to 5 minutes. Pour marinade over fish and garnish with remaining cilantro. Serve immediately.
Perfect with rice and a steamed vegetable like sugar snap pears or broccoli.
• Prep: 10 Minutes
• Cook: 17 Minutes
Source: Weight Watchers (Servings: 4 | Yield: about 3 1/2 ounces fish per serving.)