Halibut with Honey-Soy Glaze

Name: Halibut with Honey-Soy Glaze
Prep time: 5 min
Total time: 15 min
Yield: 2 Servings
Ingredients: u2153 cup soy sauce; 2 teaspoons rice wine vinegar; 3 tablespoons honey; 1 teaspoon peeled and finely grated fresh ginger; 1 finely minced garlic clove; 2 x 8- ounce fresh skinless halibut fillets; 2 tablespoons sesame seeds; 2 tablespoons sesame oil; 1 teaspoon unsalted butter; Sliced green onions, for garnish; salt and pepper, to taste

By Leslie Blythe Fish Frying

September 28, 2026

Honey-Soy Glazed Halibut with a sesame crust is tender, flaky, and is the ultimate balance of sweet and savory. It’s pan-seared and has a glossy glaze made with soy sauce, warm honey, freshly grated ginger, and a splash of garlic and rice vinegar. As the sauce bubbles and caramelizes in the pan, it coats the fillet in a rich, umami flavor profile that elevates dinner from simple to restaurant-worthy in under 20 minutes. This effortless dish is surprisingly quick to make.

Prep: 5 mins
Cook: 10 mins
Yields: 2 Servings

Ingredients

⅓ cup soy sauce

2 teaspoons rice wine vinegar

3 tablespoons honey

1 teaspoon peeled and finely grated fresh ginger

1 finely minced garlic clove

2 x 8- ounce fresh skinless halibut fillets

2 tablespoons sesame seeds

2 tablespoons sesame oil

1 teaspoon unsalted butter

Sliced green onions, for garnish

salt and pepper, to taste

Directions

1In a small bowl, whisk together the soy sauce, vinegar, honey, ginger, and garlic until combined. Set aside.

2Season the halibut on both sides with salt and pepper.

3Next, press one side of the halibut fillet down into the sesame seeds to encrust the fish.

4Add some oil to a large frying pan and heat over high heat until it begins to lightly smoke.

5Place the halibut in the pan, reduce the heat to medium to medium-high, add butter, and cook for 3 to 3 ½ minutes per side, or until golden brown and cooked through. Make sure to not burn the sesame seeds. Set aside.

6Pour in the sauce and cook over low heat for 1 to 2 minutes or until it has slightly thickened up.

7Serve the fish with the sauce and garnish with sliced green onions.

Recipe from Chef Billy Parisi.

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