Halibut is my absolute favorite fish. I seriously love it a lot, but seldom buy it since it’s a bit pricy. Lucky for me, it’s been on sale at New Seasons Market lately, and I’ve been taking full advantage of it. I plan to indulge in it at least a couple times more before the sale ends as well.
This recipe is inspired by one of my dearest and most special friends, Heather. A couple years ago, she had us over for dinner and made steelhead with big slices of ginger, dabs of coconut oil, good sea salt, and raw honey. It was cooked on foil over the grill and was so incredible. We all raved about it! I haven’t had that recipe since, but have definitely not forgotten.
I figured something similar would be great with halibut, but decided to do it a little differently, and added a couple touches of my own. The fish is perfectly flaky with a punch of ginger flavor, bit of sweetness, and a delicate crunch of almonds. It’s SO delicious! We ate ours with roasted white sweet potatoes and green beans.
Cheers and enjoy!
- 2 fresh wild-caught halibut fillets (about 6 oz each)
- 1 Tbsp melted coconut oil
- About 1/2 – 1 Tbsp raw honey
- Pinch of cayenne pepper
- Sea salt and black pepper to taste
- 1.5-inch piece fresh ginger, peeled and grated
- 2-3 Tbsp sliced blanched almonds, coarsely chopped
- Preheat oven to 400 degrees F.
- Line a small pan or baking sheet with foil or parchment paper, and place halibut fillets on top (skin side down). Sprinkle with a little sea salt and black pepper.
- In a small bowl, whisk together the melted coconut oil, raw honey, cayenne and grated ginger. Brush or spoon all of the mixture evenly over each fillet. Add a bit more sea salt and/or black pepper, if desired. Then, sprinkle the almonds on top.
- Bake in preheated oven for 10-12 minutes or until fish flakes easily when tested with a fork. If desired, spoon extra glaze mixture (from the pan) over fish before serving.
Yields: 2 servings