Sweet and Sour Halibut
Yield: 4-6 servings
Cook Time: 12 minutes
Suggestion: Best served over rice.
  • Sweet & Sour Sauce (recipe follows)
  • 1/2 cup cornstarch (or more if needed)
  • 2 pounds halibut fillets, cut into 1/2-inch squares
  • 1 onion, cut into 1-inch cubes
  • 1 clove garlic, minced
  • 1 green bell pepper, seeded and cut into 1/2-inch strips
  • 1 medium-sized tomato, cut into 1-inch cubes

  • Sweet & Sour Sauce
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1/4 cup white vinegar
  • 1/2 cup chicken broth
Whisk together all Sweet & Sour sauce ingredients and set aside.

Pour cornstarch in a paper bag, then add halibut pieces. Gently shake to coat, then remove halibut pieces and shake off any excess cornstarch. Place halibut pieces in a bowl near cooking area. Heat a wok or large skillet on high heat, then add oil. When oil is hot, turn heat to medium-high and add 1/2 of halibut pieces. Stir-fry until browned on all sides and halibut flakes when prodded with a fork (about 2-3 minutes). Transfer cooked halibut to a bowl or plate and cover with aluminum foil to keep warm. Add 2 tablespoons more of oil to wok or skillet, then cook other half of halibut pieces. Once second half of halibut is cooked, combine with other cooked halibut and recover with the aluminum foil to keep warm.

Increase heat to high, and add 2 tablespoons oil to wok or skillet. When oil is hot, add onion, garlic, green and red bell peppers and stir-fry until crisp-tender (about 2-3 minutes). Stir sweet and sour sauce, then pour into wok or skillet along with tomato pieces. Bring to a boil, stirring constantly (about 1 minute). Return halibut to wok or skillet, and stir to combine.

Serve alone or over rice.