Asian-Inspired Halibut Recipe
- 3/4 pound halibut
- 2 strips celery, thinly sliced
- 1 carrot, thinly sliced
- 2/3 cup fresh orange juice
- 1/4 teaspoon ground ginger
- 1 (15 ounce) can pineapple tidbits, drained
- 1 tablespoon cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon vinegar
- 1 tablespoon honey
step 1: Using a very sharp knife, cut the halibut into 1-inch cubes; set aside. In a medium saucepan, combine the celery, carrots, orange juice and ginger. Bring to a boil, then stir in the halibut.
step 2: Cover and cook over medium heat for 4 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. Using a slotted spoon, carefully transfer the halibut to a plate, and set aside.
step 3: Meanwhile, strain the can of pineapple tidbits; reserving 2 tablespoons of the juice. In a small bowl, combine the 2 tablespoons of pineapple juice, cornstarch, soy sauce, vinegar and honey. Stir into the vegetable mixture in the saucepan.
step 4: Cook and stir until the mixture thickens and begins to gently boil. Cook and stir for 2 minutes more.
step 5: Return the halibut to the pan and add the fruit. Cover and cook about 1 minute or until heated through.