Oriental Style Halibut

Oriental Style Halibut

dakota kelly 18

"This dish is very easy to make and is low-calorie and delicious!"


21 m servings 211 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. Using a very sharp knife, cut the halibut into 1 inch cubes; set aside. In a medium saucepan, combine the celery, carrots, orange juice and ginger. Bring to a boil, then stir in the halibut.
  2. Cover and cook over medium heat for 4 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. Using a slotted spoon, carefully transfer the halibut to a plate and set aside.
  3. Meanwhile, strain the can of pineapple tidbits; reserving 2 tablespoons of the juice. In a small bowl, combine the 2 tablespoons of pineapple juice, cornstarch, soy sauce, vinegar and honey. Stir into the vegetable mixture in the saucepan.
  4. Cook and stir until the mixture thickens and begins to gently boil. Cook and stir for 2 minutes more.
  5. Return the halibut to the pan and add the fruit. Cover and cook about 1 minute or until heated through.
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Your rating



  1. 9 Ratings


Super quick and easy recipe. I loved it and so did my family. Instead of putting in the carrots and celery I just used a bag of fresh veggies (carrots, brocoli, and sugar snap peas). Excellent a...

This was so good! I didn't have pineapples, so I used some apple juice instead. I'll make this again. Definitely.

This was good, but needed more flavor. Next time I'll try doubling the spices.

5 stars for the sauce but only 4 when made with fish. I am not sure why I wanted to make this recipe, the more I got into making it, the more I thought it was a strange way to have fish. I did...

Husband loved it. He's Chinese-American. I didn't enjoy it. Too sweet.

We followed the recipe to the T . . . except we had to use talapia because halibut was impossible to find. It was still yummy, but you have to be REALLY careful when stirring it or the fish end...

Really, really sweet.

Definitely high marks for being fast and easy to do. I wasn't jazzed by the taste - but I may have overcooked the halibut. I am anxious to see how it re-heats, but overall a good solid dish.