Ginger-Sesame Baked Halibut

Ginger-Sesame Baked Halibut

Serves 4 | Gluten Free

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. 

Ingredients

PINEAPPLE RELISH

• 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

• 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, gluten-free tamari or soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ground flaxseeds
• 2 tablespoons sesame seeds

Instructions

1. Combine all relish ingredients in a bowl and set aside. 
2. 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 olive oil in a small skillet; add green onions, ginger, and garlic, and sauté over medium heat until soft. Fill each halibut pocket with one-fourth of the ginger-garlic mixture. Place stuffed fillets in a 9x13-inch baking dish. 
3. Wipe out skillet and add remaining 1/2 tablespoon olive oil and sesame oil; place over medium heat. Add tamari or soy sauce and vinegar; cook for 1 minute. Drizzle over fish. 
4. 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 with pineapple relish.

* denotes measurements that cannot be clearly read in the photograph.