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Sweet 'n' Sour Halibut Recipe

Sweet 'n' Sour Halibut Recipe

We live on the West Coast and catch a lot of halibut off our fishing boat. My family has always loved fresh fish, and this recipe is a favorite. The cubed halibut is cooked in a sweet-and-sour sauce along with pineapple, green pepper and tomatoes - yum! -Willa Gilio, Cayucos, California
TOTAL TIME: Prep: 1 hour Broil: 5 min. YIELD:6 servings


  • 1 cup packed brown sugar
  • 1 cup cider vinegar
  • 1 cup apricot nectar
  • 1/2 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 cup cubed green pepper
  • 3 tablespoons all-purpose flour
  • 4 tablespoons cold water, divided
  • 1 tablespoon soy sauce
  • Dash each salt and pepper
  • 1-1/2 pounds halibut steaks, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 2 medium tomatoes, seeded and cubed
  • 2 cups pineapple chunks
  • Hot cooked linguine or rice


  • 1. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add the green pepper; cook 5 minutes longer; set aside.
  • 2. In a large bowl, combine the flour, 3 tablespoons water, soy sauce, salt and pepper. Add halibut; toss gently to coat.
  • 3. Transfer to a broiler pan. Broil 4 in. from the heat for 5-6 minutes or until fish flakes easily with a fork. Set aside and keep warm.
  • 4. Combine cornstarch and remaining water until smooth; stir into green pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium; add tomatoes and pineapple. Cook and stir for 4-5 minutes or until heated through. Serve with halibut and linguine or rice. Yield: 6 servings.

Nutritional Facts

1 each: 401 calories, 3g fat (0 saturated fat), 36mg cholesterol, 507mg sodium, 71g carbohydrate (58g sugars, 2g fiber), 26g protein.

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.