Ginger-Sesame Baked Halibut

Serves 4 / 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.

4 6-ounce halibut fillets, skin removed

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

2 tablespoons rice wine vinegar

2 tablespoons ground flaxseeds

2 tablespoons sesame seeds

1-1/2 pounds fresh spinach leaves, lightly steamed



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

1. Combine all relish ingredients in a bowl and set aside.

2. Preheat oven to 425°F. 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.

3. 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.

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.

5. Place steamed spinach on a platter and top with cooked fillets. Serve with pineapple relish.

PER SERVING: 430 cal, 36% fat cal, 18g fat, 2g sat fat, 54mg chol, 44g protein, 27g carb, 10g fiber, 562mg sodium