Pickled ginger adds a kick to this fragrant, moist method for cooking halibut steaks. To halve the steaks, cut through the center vertebrae bone with a heavy knife or cleaver, or ask your fishmonger to do it for you.
Home » Recipes » Baked Halibut with Ginger, Tahini and Lime
1 teaspoon cumin seeds
1/4 cup lime juice
3 tablespoons drained and finely chopped pickled ginger
3 tablespoons tahini
1 tablespoon reduced-sodium tamari
1 clove garlic, finely chopped
2 (8- to 9-ounce) halibut steaks, halved lengthwise
2 green onions, thinly sliced
Toast cumin seeds in a dry skillet over medium-high heat, shaking the pan frequently, until fragrant, 2 to 3 minutes. Transfer to an 8-inch-square baking dish. Add lime juice, ginger, tahini, tamari, garlic and 2 tablespoons water and whisk until smooth; the marinade will be thick. Place fish in the dish and turn to coat on both sides with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Preheat the oven to 375°F. Uncover the dish and bake fish in its marinade until just opaque in the center, 15 to 16 minutes. Transfer steaks and sauce to plates and sprinkle with green onions.
Per Serving:200 calories (70 from fat), 8g total fat, 1g saturated fat, 55mg cholesterol, 330mg sodium, 8g carbohydrates, (1 g dietary fiber, 2g sugar), 24g protein.
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