Dinner Recipes

Halibut with Asian Style Vegetables

Halibut with Asian Style Vegetables



Halibut with Asian Style Vegetables

Serves: 4


parchment paper
4 6 ounce pieces of halibut rinsed and patted dry
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/2 teaspoon black pepper
3/4 cup diced onion
1 package golden enoki mushrooms root trimmed
1 1 pint package Del Cabo organic heirloom cherry tomatoes halved
2 teaspoons grated fresh peeled ginger
6 cloves Melissas organic garlic minced
7 teaspoons San j tamari lite 50 less sodium soy sauce
2 teaspoons plus 1 tablespoon Napa Valley organic olive oil divided
1 tablespoon Napa Valley organic sesame oil
1 large bunch asparagus tough ends snapped off
1 teaspoon McCormick sesame seeds lightly toasted
1 tablespoon minced cilantro leaves


Preheat the oven to 400 Fahrenheit. Line a large rimmed baking pan with parchment paper.

Place fish close together but not touching on paper, leaving room to one side for asparagus. Season fish with salt and pepper.

Combine onion, mushrooms, tomato halves, ginger and garlic in a bowl. Arrange mixture on top of and around the fish pieces. Combine soy sauce, two teaspoons olive oil and sesame oil in a measuring cup. Pour mixture evenly over vegetables and fish. Bake for about three minutes.

While fish is cooking, toss asparagus with remaining tablespoon of olive oil. Add asparagus to the pan and cook about seven or eight more minutes, until the center of the fish is just opaque when cut open with the tip of a small knife.

Sprinkle sesame seeds on fish and asparagus. Transfer fish and asparagus to a serving platter. Pour pan juices over fish. Garnish fish with cilantro.