This Hawaiian Halibut Stir Fry is a great way to liven up halibut, or other similar white fish, and is a real crowd pleaser. Even our young kids love it!Â
The unexpected use of Hawaiian flavors on fish almost lends one to believe it is made with chicken which makes this meal great for those who don't consider fish a favorite type of meat. Or, if you're like us, trying to eat as little store bought meat as possible, Hawaiian Halibut Stir Fry is a wonderful way to satisfy your craving for chicken when really all you have is a freezer full of fish 🙂Â
Cut fish into 1-inch chunks. Set aside.
Set three bowls in a row on your workspace. In the first bowl, mix the flour and salt. In the next bowl, combine the eggs and coconut aminos. In the last bowl, pour in the shredded coconut.
Dredge halibut chunks in the flour, then dip in the egg mixture, and then roll in the shredded coconut and place on a plate.
Once all halibut is coated, heat oil in a skillet over medium heat.
Add onions, carrots, and garlic and sauté for three minutes.Then add pineapple chunks and sauté for another minute.
Remove vegetables and pineapple from pan and set aside. Add the halibut chunks and a little more oil into this same pan and sauté for five minutes or until crisp and lightly golden.
While the halibut is cooking, make the sauce by combining the reserved pineapple juice in a medium bowl with the remaining sauce ingredients. Mix and set aside.
NOTE: If you do not have a 1/2 cup of juice, you can add water to what you do have to make 1/2 cup.
Once halibut is done, add the vegetables, pineapple, and sauce mixture back into the pan with it and cook for two minutes or until the sauce begins to boil and has thickened.
To serve, spoon cooked quinoa into a bowl and top with the halibut/sauce mixture.
Ingredients
Directions
Cut fish into 1-inch chunks. Set aside.
Set three bowls in a row on your workspace. In the first bowl, mix the flour and salt. In the next bowl, combine the eggs and coconut aminos. In the last bowl, pour in the shredded coconut.
Dredge halibut chunks in the flour, then dip in the egg mixture, and then roll in the shredded coconut and place on a plate.
Once all halibut is coated, heat oil in a skillet over medium heat.
Add onions, carrots, and garlic and sauté for three minutes.Then add pineapple chunks and sauté for another minute.
Remove vegetables and pineapple from pan and set aside. Add the halibut chunks and a little more oil into this same pan and sauté for five minutes or until crisp and lightly golden.
While the halibut is cooking, make the sauce by combining the reserved pineapple juice in a medium bowl with the remaining sauce ingredients. Mix and set aside.
NOTE: If you do not have a 1/2 cup of juice, you can add water to what you do have to make 1/2 cup.
Once halibut is done, add the vegetables, pineapple, and sauce mixture back into the pan with it and cook for two minutes or until the sauce begins to boil and has thickened.
To serve, spoon cooked quinoa into a bowl and top with the halibut/sauce mixture.
Notes
