Halibut and Rice with Cheese Sauce
- 1 pound black cod, cut into 4 fillets
- 12 ounces fresh broccoli florets
- 3 Tbsp grapeseed or other neutral-tasting oil, divided
- 3 Tbsp soy sauce
- 5 Tbsp honey
- 1 tsp toasted sesame oil
- 4 cloves fresh garlic, grated
- 1 inch fresh ginger, grated
- 1/2 tsp crushed red pepper flakes
- Coarse salt and pepper to taste
- Cooked rice for serving (optional)
- Preheat the oven to 400 degrees F. Spritz a baking sheet with oil, lime juice, or line with parchment. Set aside.
- Whisk 2 Tbsp grapeseed oil, soy sauce, honey, toasted sesame oil, garlic, ginger, and red pepper flakes in a medium bowl until well combined. Or shake all ingredients in a jar with a lid.
- Add 1/3 cup of honey garlic sauce to the broccoli florets in a large bowl. Toss to coat. Place on a prepared baking sheet in a single layer. Roast 15 minutes, or until the broccoli is caramelized.
- Pat dry the fish. Season with coarse salt and cracked black pepper.
- Heat a large skillet over medium-high heat with 1 Tbsp grapeseed oil. When the oil is hot but not smoking, add the black cod with the skin side up. Cook until seared and golden, about 4 minutes. Flip
- Add the remaining honey garlic sauce to the skillet. Cook for 5 minutes, until the sauce is reduced by about half and the fish is cooked to 145 degrees F. Baste cod with the sauce generously. Serve warm with a side of warm broccoli and rice, if desired.