Dynamite Halibut

Dynamite Halibut

15 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Cari
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (15)

Rate This Recipe
ryleegirl_
21

ryleegirl_

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

BLOUBIRD

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

Aimee

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!

More Reviews

Similar Recipes

Mexican Halibut Bake
(29)

Mexican Halibut Bake

Halibut with Creamy Garlic and Herb Sauce
(23)

Halibut with Creamy Garlic and Herb Sauce

Baked Halibut Sitka
(20)

Baked Halibut Sitka

Pan Fried Halibut
(9)

Pan Fried Halibut

Corn Flake-Crusted Halibut
(9)

Corn Flake-Crusted Halibut

Herb Crusted Halibut
(8)

Herb Crusted Halibut

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Halibut Sitka

>

next recipe:

Baked Halibut with Crispy Panko