Ginger Flax Halibut

Delicate halibut, spicy ginger and a crunchy flaxseed-sesame topping create a dish that’s beautiful, delicious and full of anti-inflammatory nutrients. Could not be any better. I love this over sauted spinach, but any leafy green will work.


  • 4 Halibut filets 6OZ each, skin removed
  • 1 1/2 tbsp Olive oil divided
  • 1 3 inch piece fresh ginger peeled and finely chopped
  • 4 cloves Garlic crushed
  • 1 tbsp Sesame oil
  • 2 tbsp Soy sauce reduced sodium
  • 2 tbsp Rice wine vinegar
  • 2 tbsp Ground flax seeds
  • 2 tbsp Sesame seeds
  • 1 1/2 lbs Fresh spinach leaves lightly steamed
  • 1/4 cups Fresh parsley
  • 1 tsp Ground turmeric
  • 1 pinch Cayenne pepper


  • Preheat oven to 425°F. In each fish fillet, cut a horizontal slit along one edge to form a pocket (or have your fishmonger do this). Heat 1 tablespoon of the olive oil in a small skillet; add green onions, ginger, and garlic and sauté over medium heat until soft. Fill each halibut pocket with 1/4 of the ginger-garlic mixture. Place stuffed fillets in a 9×13-inch baking dish.
  • Wipe out the skillet and add remaining 1/2 tablespoon olive oil and sesame oil; place over medium heat. Add soy sauce and vinegar; cook for 1 minute. Drizzle over fish.
  • In a small bowl, mix ground flaxseeds and sesame seeds; sprinkle over fillets. Bake for 10–15 minutes or until fish is flaky and cooked through. Serve on top of spinach.