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.