Baked Halibut with Tahini and Lime

Baked Halibut with Tahini and Lime

Serves 4

Pickled ginger adds just the right kick to this fragrant, moist method for cooking halibut. Serve it with steamed bok choy or spinach and rice, to soak up all of the delicious marinade.

  • 1 teaspoon cumin seeds
  • 1/3 cup finely chopped pickled ginger
  • 6 tablespoons lime juice
  • 1/4 cup tahini
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon tamari
  • 1 clove garlic, finely chopped
  • 4 (6- to 8-ounce) halibut steaks
  • 1 green onion, thinly sliced
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Toast cumin in a dry skillet over medium-high heat, shaking frequently, until fragrant, about 2 minutes. Transfer to a wide, shallow baking dish along with ginger, lime juice, tahini, oil, tamari, garlic and 1/4 cup water and whisk together to make a marinade. Arrange halibut in dish in a single layer, turn to coat all over with marinade, cover with plastic wrap and refrigerate for 2 hours.

Preheat oven to 375ºF. Uncover and bake halibut in its marinade until cooked through but still moist and tender, about 25 minutes. Transfer to plates, garnish with green onions and serve.

Nutritional Info: 
Per Serving:410 calories (180 from fat), 20g total fat, 3g saturated fat, 65mg cholesterol, 320mg sodium, 11g carbohydrate (1g dietary fiber, 3g sugar), 44g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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