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Dynamite Halibut

Dynamite Halibut

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Cari

I created this recipe because my family just loves the dynamite dishes served in sushi restaurants. It's a hit for all ages! This would even be great on top of chicken breasts! Serve atop of sushi rice and a side of steamed broccoli. Garnish with a lemon wedge.

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Nutrition

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  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Set an oven rack into the center of the oven.
  3. Line a baking sheet with aluminum foil and a layer of cooking spray.
  4. Arrange halibut pieces on the prepared baking sheet so that all pieces are touching.
  5. Mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture.
  6. Spread the mushroom mixture over the halibut pieces.
  7. Squeeze one lemon half over the mushroom mixture; sprinkle with Kosher salt.
  8. Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven.
  9. Raise the oven rack with the baking sheet to the next-highest level switch the oven to broil.
  10. Continue cooking the fish under the broiler until the top is browned, about 10 minutes.
  11. Squeeze the remaining lemon half evenly over the fish.
  12. Sprinkle with sesame seeds and green onions.
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Reviews

ryleegirl_
22
2/28/2012

I was curious about this recipe, wondering how it would turn out with uncooked veggies in mayo type sauce....it was amazing!! My husband, who doesn't care for fish much, LOVED it! Used lite mayo and while sauce was a bit thin, was perfect with sushi rice and snap peas. Follow the recipe...it's perfect.

BLOUBIRD
15
3/4/2012

I halved the ingredients for 2 people and had lunch the next day too. Didn't add the sugar for lower carbs. This was knock our socks off yummy. We both couldn't get over how flavorful and how well the fish was cooked for cooking so long. I think cutting it in bite sized pieces helped cook evenly, and the mushroom sauce on top was thick and so kept the fish from burning. Was also surprised that halibut is so costly right now. We'll save it for special friends and splurges for ourselves. Great recipe.

Aimee
12
3/23/2012

I did change a few things: I used vegenaise instead of mayonnaise, because I wanted to cut out dairy. I also used extra chili garlic sauce, and toasted the sesame seeds. Thrown on a bed of fresh arugula, it was one of the best meals I've had this month!