This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
“I think fish is nice, but then I think that rain is wet, so who am I to judge?” -Douglas Adams, Author
I love the slightly spicy blend of the ginger with the freshness of the cilantro. By just letting the herbs wilt for a few seconds, and not cooking too long, you won't lose the fresh flavor and bright color. You can use almost any white fish for this - cod, sea bass, or grouper will work just fine. Even though this has some onion, cooking for a while along with the ginger may make this GERD friendly.
Servings: 4 | Serving size: 4 ounces fish with sauce
Cooking Time: 30 Minutes
This recipe can be easily multiplied or halved and makes good leftovers as sandwiches.
Serve with Coconut Rice or Brown Coconut Rice along with Spiced Snap Peas or Parmesan Squash or Herbed Zucchini.
Place a large skillet in the oven and preheat to 425°F.
Place the sesame oil in a small skillet over medium heat.
Add the shallot and cook for about 3 minutes until just translucent.
Add the minced ginger and cook for another three minutes.
Add the chicken stock, salt, pepper and stir. Simmer for about 15 minutes.
Place the sauce in a blender and add the fresh cilantro.
Puree until smooth.
Return to the skillet over low heat.
Add the honey and the butter and allow to melt.
Spray the large skillet with oil and add the halibut skin side down.
Roast for about 10 – 14 minutes until done.
Serve topped with the sauce.
Serving size: 4 ounces fish with sauce
Amount Per Serving
|Calories 170||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 4g||<1%|
|Dietary Fiber <1g||2%|
|Vitamin A 5%||Vitamin C 2%|
|Calcium 6%||Iron 7%|
|Vitamin K 7mcg||Potassium 600mg|