Red Pepper Jelly-Glazed Halibut

Lunch / Dinner

Red Pepper Jelly-Glazed Halibut

Want a sweet and sassy dish? Look no further than this pepper jelly-glazed halibut and Sautéed Bok Choy. The jelly lends a little sweet heat to the glaze, which does triple duty here, as a glaze for both the fish and bok choy, then as a dipping sauce on the side. It’s the perfect counterpoint to the mild-flavored, firm-fleshed fish.

Nutrient-dense, halibut is low in fat and high in protein. It’s also rich in B vitamins, potassium, and essential Omega-3 fatty acids, which help lower blood pressure as well as bad cholesterol. Baby bok choy is equally nutritious. It’s an excellent source of vitamins K, C, and A and delivers antioxidant and anti-inflammatory benefits.


4 servings

Total Time

Print Recipe

Share Recipe





Preheat broiler to high with rack 6 inches from element. Line a baking sheet with foil; place a rack inside and lightly coat with nonstick spray.

For the glaze, combine jelly, vinegar, scallions, soy sauce, honey, avocado oil, garlic, ginger, and sesame oil in a saucepan. Heat glaze over medium and cook until syrupy and reduced to about ⅞ cup, about 10 minutes. Reserve ¼ cup glaze for bok choy.

For the fish, season fillets with salt and pepper; arrange on prepared rack. Brush tops of fillets with 2 Tbsp. glaze and broil 2 minutes. Flip fillets, brush with 2 Tbsp. glaze, then broil until fillets flake easily, 23 minutes more.

Serve fish with remaining glaze.


For easy clean-up and so the fish doesn’t stick, lightly coat the rack set inside a foil-lined baking sheet.


The easiest way to peel the tough skin off fresh ginger is by scraping the knob with a kitchen spoon.


Reduce the glaze until bubbly and syrupy. It will measure about ⅞ cup; reserve ¼ cup for the side.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 258

% Daily Value*

Total Fat 5g 7%

Cholesterol 83mg 27%

Sodium 695mg 28%

Carbs 19g 6%

Protein 32g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!