Summary

Soy Ginger Glazed Halibut w/ Ginger Peach Relish is a gluten free, dairy free, and pescatarian main course. This recipe makes 2 servings with 375 calories, 49g of protein, and 10g of fat each. For $8.97 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. 58 people have made this recipe and would make it again. If you have jalapeno, soy sauce, wine, and a few other ingredients on hand, you can make it. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is super. Try Sticky Ginger Soy Glazed Chicken, Ginger-Peach Glazed Ham, and Ginger Peach-glazed Ham for similar recipes.

Instructions

1. Peel and roughly chop a piece of ginger. Place all marinade ingredients (soy sauce, white wine, olive oil, and 1 tablespoon chopped ginger) in a blender and blend until smooth. This step is important in order to get the ginger pulp and juices to infuse into the marinade. In a zip-lock bag (or bowl that you can cover) add the halibut fillets and marinade. Allow the fish to marinate for at least 20 minutes, but several hours is preferred if you are able to do this step ahead of time.
2. Set your oven to broil, allow it to warm up then place the fish in a casserole dish with all of the marinade. Place the casserole dish on one of the top racks and allow to bake about 10-12 minutes, until there is a nice brown glaze on top and fish is cooked all the way through.
3. To make the ginger peach relish, combine the chopped peach, red onion, jalapeno, apple cider vinegar, the juice of the half lime, and 1 tablespoon of ginger in a bowl, stir and refrigerate until ready to use. Allowing the relish to sit for a few hours before consuming gives the flavors time to combine.

Ingredients

• 1 apple cider vinegar
• 2 fresh ginger, peeled and finely chopped
• 3 halibut fillets
• 4 jalapeno, seeded and finely chopped
• 5 lime
• 6 olive oil
• 7 ripe peach
• 8 heaping tablespoon red onion, finely chopped
• 9 Soy Sauce
• 10 white wine (I used sauvignon blanc)

Directions

• 1 Peel and roughly chop a piece of ginger.