Ingredients
- 1/2 cup 1/2 cup low-fat mayonnaise
- 1/2 cup 1/2 cup low-fat sour cream
- 1 Tablespoon 1 Tablespoon sweet chili sauce
- 1/2 1/2 to 1 teaspoon wasabi
- 1 Tablespoon 1 Tablespoon chopped chives, divided
- 4 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon 1 Tablespoon olive, canola, peanut or grapeseed oil
- 1/2 teaspoon 1/2 teaspoon garlic salt
- 1 teaspoon 1 teaspoon toastedls or black sesame seeds, if desired
Servings:
Units:
Instructions
- In small mixing bowl, blend mayonnaise, sour cream, chili sauce, wasabi, and 2 teaspoons chives. Cover and refrigerate until serving.
- Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
- heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake
- pan occasionally to keep fish from sticking.
- Turn halibut over and sprinkle with garlic salt. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen
- halibut OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- To serve, spoon 1/4 cup sauce over each fillet. Sprinkle with remaining chives and sesame seeds.
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