We’re big halibut eaters around here- Mahir and I love the fact that it has a meaty, firm texture but yet has the low calorie and fat content of a light white fish. I’m always looking for interesting ways to prepare it, and I came up with this one after a trip to Whole Foods. In an addition to plain fish, the seafood counters at the stores sell a lot of already marinated varieties, and when I was there recently, salmon fillets with these seasonings were a popular buy. I decided to make the same topping myself but use halibut instead. I initially thought that a half-pound of fish each would be too much, but both Mahir and I finished without much trouble! ~Shivani
2 6 to 8-ounce halibut fillets
4 stalks of scallion, thinly sliced
2 tablespoons of cilantro, finely minced
1/4 to 1/2 teaspoon red chili flakes
1 teaspoon canola oil
1 teaspoon sesame oil (you can use all canola if you don’t have sesame on hand)
1 to 2 garlic cloves, finely minced
salt and black pepper, to taste
Preheat oven to 400 degrees.
Toss together all of the seasonings and rub on fish.
Bake for 7 to 10 minutes (bake longer depending on thickness of fish) and turn on the broiler on high and broil until done- an additional 2 to 4 minutes.
Given the Asian flair of this recipe, try with soba noodles tossed with steamed sno-peas, lightly sauteed shitake mushrooms, a touch of sesame oil and soy sauce.