Halibut With Spiced Vegetables Recipe

Name: Halibut With Spiced Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces whole onion or 11 ounces thin-sliced ready-cut onion (2 1/2 to 3 cups); 2 teaspoons olive oil; 1/2 cup plus 2 tablespoons fish stock or bottled clam juice; 8 ounces whole red bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups); 8 ounces whole green bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups); 1 tablespoon fresh or frozen ginger; 1/2 teaspoon five-spice powder; 1 pound halibut; 3 tablespoons fresh cilantro; 3 whole green onions; 2 tablespoons pine nuts; 1 tablespoon reduced-sodium soy sauce

Servings: persons

12 ounces whole onion or 11 ounces thin-sliced ready-cut onion (2 1/2 to 3 cups)
2 teaspoons olive oil
1/2 cup plus 2 tablespoons fish stock or bottled clam juice
8 ounces whole red bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups)
8 ounces whole green bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups)
1 tablespoon fresh or frozen ginger
1/2 teaspoon five-spice powder
1 pound halibut
3 tablespoons fresh cilantro
3 whole green onions
2 tablespoons pine nuts
1 tablespoon reduced-sodium soy sauce

1
Cut whole onions into thin slices.
2
Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot.
3
Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color.
4
When onions begin to dry out, stir in 2 tablespoons of the fish stock.
5
Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion.
6
Cook, stirring, until peppers begin to soften.
7
Grate ginger, and stir into peppers along with five-spice powder.
8
Cut halibut into three pieces, discarding bone.
9
Place halibut in pan, and cover with vegetables.
10
Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
11
Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
12
Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
13
When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces whole onion or 11 ounces thin-sliced ready-cut onion (2 1/2 to 3 cups), 2 teaspoons olive oil, 1/2 cup plus 2 tablespoons fish stock or bottled clam juice, 8 ounces whole red bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups), and more.

Yes, Halibut With Spiced Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut With Spiced Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions