Your Daily Dish: Sweet and Sour Halibut

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Halibut will turn anyone into a fish-lover, especially when served up with this superb Asian sweet and sour sauce.

Halibut is the blank canvas of fish. Not only is this firm fish mild in flavour, but it will also turn anyone into a fish-lover, especially when served up with this superb Asian sweet and sour sauce.


8 (6-8oz) halibut fillets, skin removed
1/4 cup dry white wine
1 tsp kosher salt

Sweet and Sour Sauce
1 cup ketchup
3/4 cup rice vinegar
3/4 cup sugar
1/4 cup soy sauce
1/4 cup dry white wine
1 tbsp sesame oil
3 large red bell peppers, diced
2 large celery stalks, diced
1 small yellow onion, diced
2 cups seeded and diced tomatoes
2 cups frozen green peas
5 tbsp water
3 tbsp cornstarch


1) Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) Place fish on prepared baking sheet, sprinkle with 1/4 cup white wine and salt. Bake for 10-12 minutes or until fish flakes easily. Set aside.

3) For the sauce, in a large bowl, whisk ketchup, rice vinegar, sugar, soy, wine and sesame oil. Set aside.

4) Place red peppers, celery and onion in a large skillet over medium heat. Cover and let the vegetables sweat to soften, about 6 minutes. Uncover and add tomatoes and peas, stirring gently to combine. Add ketchup mixture and cook uncovered for 5 minutes.

5) To thicken the sauce, in a small bowl, dissolve cornstarch in water. Add to sauce and cook over medium heat for 3 minutes or until slightly thickened. Pour sauce over fish and serve.

Serves 8

Bite Me Bit: “I’d be willing to bet you, if I was a betting man, that I have never bet on baseball.”-Pete Rose

Hot for halibut? This flavourful recipe for Halibut, Tomatoes and Thyme in White Wine will have you hailing this mild white fish.




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