Halibut is a mild fish and I love to cook with it because of how easily it takes on other flavors. It’s a great starter fish for someone who has never been a fish or seafood eater. Combine this basic fish with ginger, one of my favorite flavors to almost any dish, and now we really have something started. Ginger is a staple in Asian cuisine and gives an addicting zing of spice to other foods. It balances out the flavors of garlic and scallions to make the basic trio for dishes in that region. Serve this light and savory entree with a side of creamy coconut rice and sesame green beans for the perfect weeknight dinner.
Makes: 4 servings
Prep Time: 15 minutes Baking Time: 15 minutes Total Time: 30 minutes
4- 6 oz pieces of halibut, skin removed
1/2 cup packed cilantro leaves + 1/4 cup packed cilantro
1 large clove of garlic
1 tbs fresh ginger
1 jalapeno pepper, skin and seeds removed
2 tbs soy sauce
1 tbs rice vinegar
2 tbs lime juice
1 tbs honey
dash of Sriracha hot sauce
2 tbs sesame oil
1/2 tsp garlic powder
1 tbs toasted sesame seeds
2 tsp lime juice
- Preheat the oven to 400 degrees.
- Combine the 1/2 cup cilantro, garlic, ginger, scallions, and jalapeno in a food processor. Pulse until minced.
- Whisk together the next 5 ingredients (soy sauce through Sriracha) in a medium-sized bowl. Add the processed ingredients and whisk to combine.
- Place the fish fillets on a large piece of parchment paper or foil on top of a cookie sheet. Drizzle the fish with 1 tbs sesame oil and season with salt, pepper, and garlic powder. Use a spoon to garnish the marinade over the fish evenly. Pinch the foil or twist the parchment so that the fish is completely enclosed in the paper. Bake in the oven for 15 minutes.
- To make the garnish, roughly chop the remaining cilantro. Toss with the sesame oil, sesame seeds, and lime juice. Season with salt and pepper. When the fish has finished cooking, remove and place onto serving plate. Garnish with the cilantro mix on top.