Sriracha, orange, and hoisin give halibut a slightly sweet, Asian flavor. Use another firm white fish in place of the halibut, if you can’t find it.
Prep: 4 minutes • Cook: 6 minutes
2 tablespoons fresh orange juice, divided
4 (6-ounce) halibut fillets
1 ⁄ 4 teaspoon salt
1 ⁄ 4 teaspoon freshly ground black pepper
2 tablespoons hoisin sauce
2 teaspoons Sriracha (hot chile sauce)
Cooking spray
Grated orange rind (optional)
- Preheat grill to medium-high heat.
- Brush 1 tablespoon orange juice evenly over fillets; sprinkle evenly with salt and pepper. Combine hoisin sauce, Sriracha, and remaining 1 tablespoon orange juice in a small bowl.
- Place fillets on grill rack coated with cooking spray. Brush fillets with hoisin mixture. Grill 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with hoisin mixture. Garnish with orange rind, if desired. Yield: 4 servings (serving size: 1 fillet).
CALORIES 179; FAT 2.6g (sat 0.5g, mono 0.9g, poly 0.6g); PROTEIN 31.9g; CARB 4.9g; FIBER 0.3g; CHOL 84mg; IRON 0.4mg; SODIUM 443mg; CALC 16mg
serve with
