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Pan Roasted Line Caught Halibut with Soy-Lemon Sauce

Ming Tsai prepares this delicious seafood recipe in episode 10 of Simply Ming.


  • 4 6-ounce center cut halibut fillets, skin-off

  • 2 large minced shallots

  • 1 pint cherry tomatoes, halved

  • 2 tablespoons white wine

  • 2 tablespoons WaJanShan low sodium organic soy sauce

  • 1/3 cup chopped preserved lemons

  • 1/4 cup chopped chives

  • Kosher salt and freshly ground black pepper to taste

  • Extra virgin olive oil to cook


  • 1.

    Pre-heat oven to 400 degrees.

  • 2.

    In a large sautee pan or cast iron skillet, coated lightly with olive oil, season the halibut and sear until brown on top side, about 2 minutes. Flip halibut and add shallots and tomatoes in between the pieces of fish, drizzle some extra virgin olive oil place in oven. Roast for about 12-14 minutes until cooked through. Transfer the fish to a plate and place pan on high heat. Deglaze with wine and add preserved lemons and soy sauce. Reduce by half and add naturally brewed soy sauce. Check for seasoning.

  • 3.

    Plate fish and encircle with sauce. Garnish with chives.

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