Approximate cooking time: 20 minutes
Serves 4
Ingredients:
- 4 (6-ounce) halibut fillets
- 1/4 tsp salt
- 1 tsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp orange juice
- 1 tbsp honey
- 1 1/2 teaspoons Edward & Sons Gluten Free hoisin sauce
- 1 teaspoon Thai Kitchen fish sauce
- 1/2 teaspoon Lee Kum Kee Sriracha Chili Sauce
- 1/4 teaspoon cornstarch
- Lemon wedges (optional)
Directions:
- Sprinkle fish fillets evenly with salt. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add fish to pan; sauté 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Combine lemon juice and the next 7 ingredients (through cornstarch) in a small saucepan over medium-high heat, stirring well; bring to a boil. Cook 20 seconds, stirring constantly. Remove from heat. Brush about 1 tablespoon sauce over each fillet. Serve with lemon wedges, if desired.
This recipe inspired in part or in whole from here.
Photo Credit: Cooking Light
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