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 6-ounce halibut fillets, skin removed
- 1-1/2 tablespoons olive oil, divided
- 1 3-inch piece fresh ginger, peeled and finely chopped
- 4 cloves garlic, crushed
- 1 tablespoon sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ground flaxseeds
- 2 tablespoons sesame seeds
- 1-1/2 pounds fresh spinach leaves, lightly steamed
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground turmeric
- pinch of 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.
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