Pan-Seared Halibut With Black Bean Sauce

READY IN: 20mins
Recipe by mama smurf

Found in America's Test Kitchen the Best Simple Recipes. It sounds delicious and so far several recipes I have made are quite good. Simple and easy.

Top Review by keeney

First mistake I made was using very mild and quite thin white fish fillets I had on hand and the sauce was a bit overpowering for them! Secondly, I baked the fish to cut down on calories. I think the fish needs the extra flavor that comes from frying to accommodate the intense flavors in the sauce. I WILL try it again and follow the recipe exactly!! Thanks for posting.

Ingredients Nutrition

  • 2 tablespoons black bean garlic sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 14 cup cornstarch
  • 12 cup water
  • 4 skinless halibut fillets, 1-inch thick (6 oz. each)
  • 2 tablespoons vegetable oil
  • fresh ginger, peeled and cut into thin strips (2-inch piece)
  • 4 scallions, white parts minced, green parts sliced thin
  • 2 tablespoons chopped fresh cilantro


  1. Whisk together black bean and garlic sauce, vinegar, 1 teaspoon cornstarch, and water in a bowl. Pat fish dry with paper towels. Place remaining cornstarch in shallow dish. Coat fish with cornstarch, shaking to remove excess.
  2. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add fish and cook until browned and cooked through, about 3 minutes per side. Transfer to a platter.
  3. Add ginger and scallion whites to empty skillet and cook until fragrant, about 1 minute. Add black bean mixture and simmer until slightly thickened, about 1 minute. Pour sauce over fish and sprinkle with scallion greens and cilantro. Serve.

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