Ww Ginger-Glazed Halibut

• 2 Tbsp honey
• 2 Tbsp low sodium soy sauce
• 2 Tbsp balsamic vinegar
• 1 Tbsp ginger root, fresh, minced
• 1 clove(s) (medium) garlic clove(s), minced
• 1/4 cup(s) cilantro, fresh, divided
• 3/4 tsp table salt, divided
• 1/2 tsp black pepper, , divided
• 1 pound(s) uncooked halibut fillet(s)
• 1 Tbsp peanut oil

1. To make marinade, combine honey, soy sauce, vinegar, ginger, garlic, 2 tablespoons cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish or bowl; set aside.
2. Wash fish and pat it dry. Rub remaining 1/4 teaspoon each salt and pepper into both sides of halibut. Add fish to marinade, cover dish or bowl and refrigerate, turning once or twice, 30 minutes to 1 hour.
3. When youare ready to eat, remove fish from marinade; reserve marinade.
4. Set a heavy skillet over medium heat; add oil. When oil beings to shimmer, add fish; cook until the flesh is no longer translucent, flipping once, about 4 to 6 minutes per side, depending on thickness of fillets. Immediately remove fish to a serving plate and tent to keep warm.
5. Set same skillet over medium heat; add marinade and cook until marinade thickens, about 3 to 5 minutes. Pour marinade over fish and garnish with remaining cilantro. Serve immediately. Yields about 3 1/2 ounces fish per serving.

honey, soy sauce, balsamic vinegar, ginger root, garlic, cups, salt, black pepper, peanut oil

Taken from www.epicurious.com/recipes/member/views/ww-ginger-glazed-halibut-58384685 (may not work)