I got a big shipment of Alaskan fish from Stormont Williams Fish Supply Co. just a few weeks ago and I’ve been testing out new fish recipes since then! I’ll be honest, cooking fish is a bit scary for me. We didn’t grow up eating it and for a long time I never knew what to put on it besides salt and pepper. How boring. And a waste when you have fish this amazing and fresh tasting!

Asian food is always a winner in my book and I was craving it a few days ago at lunch. I scrounged around the kitchen to see what other ingredients I had and it soon became clear that a simple salad would be the perfect accompaniment to my halibut.

This recipe is super simple, which I like, but if you’re feeling wild (or have carrots and bell peppers on hand, which I didn’t) then add some more vegetables to the salad!

This plate was seriously packed with so much protein, which I love. Why? It carries me throughout the rest of my day without getting sleepy from eating something heavy or over-eating. I have a feeling this is going to be my new go-to halibut recipe!

Now that I’m thinking about it, this halibut (or salmon!) would be BOMB over this Soba Noodle Salad… another one of my Asian faves. What are your favorite Asian dishes to make at home?



Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Servings 2
Calories 353.7 kcal


Nutrition per Serving Cal: 353.7 • Fat: 12.4g • Carb: 17.2g • Protein: 43g • Fiber: 3.3g • Sugar: 4.8g
2 – 4oz. pieces of halibut2 tsp freshly grated ginger2 tsp sesame seeds1/4 tsp sriracha chile paste1/2 tsp sesame oilS&P
2 tsp soy sauce2 small cloves garlic, minced2 tsp rice wine vinegar1/2 tsp freshly grated ginger1 tsp sesame oil1 Tbsp fresh basil, chopped1 Tbsp fresh mint, chopped1 cup purple cabbage, shredded1 cup shelled edamame, cooked and chilled1 Tbsp sliced toasted almonds2 scallions, cut on the diagonal
  1. For the fish: In a small bowl, combine ginger, sesame, sriracha and sesame oil to form a paste. Spray a baking sheet with Pam.
  2. Season both sides of the halibut with salt and pepper. Lay them down on the baking sheet.
  3. Spread equal amounts of the ginger and sesame paste on the top of each piece.
  4. Bake at 400 degrees for about 10 minutes, or until done — my pieces were about an inch thick and this was perfect!
  5. Meanwhile, combine soy, garlic, rice wine vinegar, ginger and sesame oil in a larger bowl.
  6. Add remaining salad ingredients and toss to coat. Place in the refrigerator in the meantime.
  7. Serve the fish alongside the edamame salad for a quick, yummy and super healthy meal!

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