Skillet halibut

Heart Smart Gluten Free Low Sodium

Halibut is high in omega-3 fatty acids, which protect against heart problems and increase “good” (HDL) cholesterol.


1 pound boneless, skinless halibut fillets, cut into 2-inch pieces
6 cloves garlic, minced
1 tablespoon minced ginger
1/2 cup diced onion
1 teaspoon sesame oil
1 teaspoon garlic chili sauce
1 cup low-sodium chicken broth
2 cups sliced carrots (about 2 medium)
2 cups chopped bok choy
1/4 cup chopped chives
1 teaspoon corn starch
2 tablespoons water


  1. In a large bowl, combine halibut, garlic, ginger, onion, oil and chili sauce. Gently mix together with clean hands. (You can also wear a pair of disposable kitchen gloves.) Cover and place in the refrigerator.
  2. Heat a large skillet over high heat. Add broth and carrots. Cover and allow to steam for 5 to 8 minutes. Add halibut and spice mixture (made in step 1), and stir. Cover and cook for 5 to 8 more minutes, stirring occasionally, until halibut appears clear. Add bok choy and chives. Stir, cover and cook for 1 to 2 more minutes, until a small amount of liquid remains.
  3. In a small bowl, whisk together the corn starch and water. Add 1 to 2 teaspoons to the skillet and stir until slightly thickened. Repeat until cornstarch mixture is gone.
  4. Enjoy warm.

Makes 4 servings

Recipe contains: fish

Carb choices per serving: 1

*Option not included in nutrition facts.

First Published: 05/07/2018
Last Reviewed: 05/07/2018

raw fish ready for cooking
You can also use mahi-mahi, tuna, sturgeon, yellowtail, monkfish or cod for this recipe.*
skillet halibut nutrition label