Our all-time ‘go to’ favorite
sweet and sour halibut 
we end up craving
from time to time...

Serves: (6)
Prep/Cook: 15 minutes


1/4 cup dark brown sugar
2 tablespoons cornstarch
1/3 cup cider vinegar
1-½ cup low-sodium chicken broth
¼ cup low-sodium soy sauce
2 tablespoons all-purpose flour
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 lb. boneless skinless halibut fillets, cut into 1” cubes
2 tablespoons olive oil
½ red bell pepper, cut into 1” pieces
½ yellow onion, cut into 1" pieces
Pinch of crushed red pepper flakes
1 (8 oz.) can of pineapple chunks, drained and cut in half (reserve ¼ cup of juice)
½ teaspoon ground ginger

--Prepared steamed rice


In a bowl, combine brown sugar and cornstarch. Stir in cider vinegar, broth, soy sauce, and reserved pineapple juice. Set aside.

In a resealable plastic bag combine flour, salt and pepper. Add halibut cubes and shake to coat. 

In a small skillet, saute halibut in oil over medium-high heat for 4-6 minutes, just until lightly golden and halibut flakes easily with a fork; remove to a plate. Set aside.

In the same skillet, saute red pepper, onion, red pepper flakes for 4 to 6 minutes, just until vegetables are crisp-tender. 

Add ground ginger, and pineapple to skillet.  

Stir sauce in bowl then add to skillet while scraping up bits from bottom, and bring to a boil.

Cook while stirring for 2 minutes, until thickened. Reduce heat to low, and return halibut chunks to skillet; heat through for a couple of minutes. 

Serve over steamed rice. ~ Enjoy!

Tip: Feel free to substitute halibut with the same amount of chicken, pork, or beef, although adjust cooking time accordingly.

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