I saw this recipe and had to try it. It looked great, and easy. It turned out to be even better and easier than I thought. It's definitely a keeper — my new favorite halibut recipe. Thank you Cookus Interuptus!
October 22, 2008, 10:08 am
Cynthia, I've been using Brag's a lot (it comes in bulk at our Skagit Co-op) instead of soy sauce. You often use tamari. Do you have any pros and cons for the three? Love the website and weekly videos. Such a treat to come home and have a new recipe waiting to be viewed. Your simple, healthy, quick dishes have gotten me cooking for my tastes instead of everyone elses.
July 1, 2009, 8:30 pm
Janine, I am not particularly fond of the flavor of Bragg's. It is not clear to me what the advantage of it is since the ingredients only say: -Our Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free.- I like that tamari only contains soybeans, water and .1% alcohol. I also like that tamari is a fermented product (with lively bacteria) and that it contains no wheat. Shoyu, another naturally-fermented soy sauce, does contain wheat. Many people are sensitive to wheat these days.
July 2, 2009, 7:08 am
I was browsing the recipe index and found this wonderful recipe. I tried it last night and it was amazing (so quick and easy to prepare too)! Thank you so much!
November 12, 2009, 11:33 am
I'd love to try this, but can't spend much more than 30 min preparing dinner before I get home (family is too hungry and pizza too easy to order). Any problem with this marinating overnight?
February 1, 2010, 2:01 pm
Hi Julie, Yes you can marinate the fish overnight. The acid from the lime may start to slowly cook the fish so you will need less cooking time in the oven.
February 1, 2010, 3:51 pm
I was surprised you poured the leftover marinade over the fish. Is there a different rule for fish vs meat marinade?
April 29, 2010, 9:01 am
Becky, I changed the directions (see above)so that it is understood that the leftover marinade is essentially cooked in the hot skillet before serving. We did it a little too quickly in the video. Letting the liquid reduce (which takes a few minutes)is better.
April 29, 2010, 9:53 am
WE had this last night and will definitely keep it in our must have recipes. Another great way to prepare our favorite fish.
May 6, 2010, 9:25 am
Cynthia, Love your website! This halibut recipe was so delicious and very easy to make. Thank you. Keep up the great work.
May 14, 2010, 3:48 am
I love this recipe! I have modified it a bit to include lime zest and have reduced the garlic to only 1 clove to allow the ginger and lime flavors to shine. Its wonderful served with roasted yam and fresh asparagus. Tonight we will top that off with rhubarb pie. I love your show, Cynthia, and your recipes rock.
May 21, 2010, 4:16 pm
My family LOVED this recipe! We tried searing the fish with 1 tbsp. of coconut oil instead of olive oil (the step after the marinade). It was sooo yummy! Served with some brown rice with green onion and soy sauce. Mmmm tasty! Thanks Cynthia for your awesome recipes!
August 5, 2010, 8:24 am
I used this marinade on tilapia. It worked really well. Easy & fun 2 make. Tastes great. thank you.
September 23, 2010, 12:52 pm
Cynthia, Can you suggest a good soy sauce substitute appropriate for those with a soy allergy/sensitivity? I love this recipe and want to share it with a friend but she can't have soy right now. Thanks!
June 24, 2011, 7:49 am
Hi Terry, The tamari can be replaced by simply add a teaspoon (or less) of sal.t
June 24, 2011, 8:03 am
Absolutely my favorite Halibut recipe ever. Previously, baking with lemon juice and worstershire sauce was awesome but pales in comparison to this. I do use a cast iron skillet in the oven with all the marinade cooked with the halibut. Thank you for sharing this incredible recipe!
November 7, 2012, 10:24 am
Cynthia, those with soy allergies can substitute coconut aminos, carried at Manna Mills or can order online.
July 22, 2013, 3:28 pm