Weeknight meals don’t need to be complicated to be delicious and this Skillet Soy Ginger Butter Halibut and Broccolini is so fast and lovely – you will hardly believe it. The combination of soy sauce, freshly grated ginger and butter make a simple sauce that infuses both the fish and vegetables, creating one incredible meal in minutes.
I created this dish for two, but you can double it for a family of four or even triple it for larger families or groups. Fresh or frozen defrosted halibut is the protein of choice, that bathes beautifully in the sauce along with crispy broccolini. Another thing I love about this recipe is that it’s light enough to kick-off the week, yet filling enough – so you don’t walk away hungry in a few hours.
I served it straight from the pan, but you can plate it up before it reaches the table – I think it looks pretty amazing in the skillet. Garnish the top with sliced lemons or limes, anything citrusy you can get your hands on. The elegance of the tender halibut with the al dente broccolini in a light luxurious sauce makes this so delightful to eat.
12 ounce skinless halibut fillet, sliced in half
1/2 pound broccolini, cut into thirds
1 tablespoon butter
2 teaspoons freshly grated ginger
1/4 cup soy sauce or tamari
1 lemon or lime, cut in half and half sliced
- Remove halibut from packaging and pat dry with paper towels. Sprinkle lightly with salt and set aside.
- In a non-stick skillet, add butter and place over medium heat. After butter has melted, add halibut and cook on first side for 3-4 minutes or until lightly golden brown on top. Flip fish over and add ginger to skillet.
- Add soy sauce and 1/4 cup water to skillet, steam with rise for a minute. Add broccolini around halibut and cover with lid. Reduce heat to low and steam for 4 minutes.
- Remove lid and squeeze 1/2 lemon over top of fish and broccolini, cook another 1-2 minutes, depending upon size of fish. Remove from heat.
- Place lemon slices around skillet and serve. Enjoy!