Delicate halibut, spicy ginger, a crunchy flaxseed-sesame topping, and a cool pineapple relish create a dish that’s beautiful, delicious, and full of anti-inflammatory nutrients.
Recipe Ingredient Details:
4 (4-ounce) halibut fillets, each about 1 inch thick
1 1/2 tablespoons olive oil, divided
4-6 green onions, finely chopped
1 3-inch piece fresh ginger, peeled and finely chopped
4 cloves garlic, crushed
1 tablespoon sesame oil
2 tablespoons reduced-sodium soy sauce or gluten-free tamari
2 tablespoons rice wine vinegar
2 tablespoons ground flaxseeds
2 tablespoons sesame seeds
1 1/2 pounds fresh spinach leaves, lightly steamed
2 cups chopped fresh pineapple
1 cup finely chopped red onion
1/4 cup fresh lime juice
1 teaspoon ginger juice
1/4 cup chopped fresh parsley
1/4 teaspoon ground turmeric
Pinch of cayenne pepper
Combine all relish ingredients in a bowl and set aside.
Preheat oven to 425°. 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 9x13-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.
Place steamed spinach on a platter and top with cooked fillets. Serve with pineapple relish.
Sun, 2012-08-19 23:18