Halibut with Fresh Ginger
Firm, mild, and lean, halibut is one of the best white ocean fish you can eat. We cook this with a little fresh ginger for a taste you will want to revisit again and again. This recipe is a good example of how fish should be cooked: simply and without a lot of flourishes.
- olive oil cooking spray
- 1 1/2 lbs halibut fillet, cut into 4 pieces
- juice of 1 large lemon (about 2/3 cup)
- 2 Tbs olive oil
- 1 Tbs freshly grated ginger
- 1 Tbs chopped fresh thyme leaves
- freshly ground black pepper and sea salt, optional
- Preheat the oven to 425F.
- Spray a baking pan large enough to hold the halibut in a single layer with cooking spray. Lay the halibut in the pan.
- In a small bowl, whisk together the lemon juice, olive oil, grated ginger, and thyme. Pour over the halibut, spreading the mixture evenly over the fish.
- Bake for 12 to 15 minutes, or until the fish is opaque and flakes when pierced with a fork. The size and thickness of the fish will affect the cooking time.
- Serve with the pan juices spooned over the fish. Season generously with pepper and with a pinch of salt, if desired.
Recipe courtesy of The Pump Energy Food by Steve Kapelonis and Elena Kapelonis. Copyright 2005 Steve Kapelonis and Elena Kapelonis. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Serving Suggestion: For a more elegant presentation, put each piece of fish in a small oval baking dish. Top with equal amounts of sauce and bake the fish for 12 to 15 minutes. Serve the fish in the dishes.
Calories from Fat 97 (37%)
(17%)Total Fat 11g
(7%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrate 4g
(2%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.