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Halibut with Scallions & Sesame Oil

Brian Hagiwara

Servings: four.

This dish goes together in less than 20 minutes. If you can’t get halibut, any firm-fleshed white fish will do.


  • 2 Tbs. minced fresh ginger
  • 1 small clove garlic, minced
  • 2 Tbs. thinly sliced scallions
  • 2 Tbs. toasted sesame oil
  • 2 tsp. minced orange zest
  • 4 halibut fillets (about 4 oz. each), skin removed
  • 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 92
  • Fat (g): 10
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 45
  • Sodium (mg): 220
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 25


  • In a small bowl, combine the ginger, garlic, scallions, sesame oil, and orange zest. Divide the mixture and pat evenly on the fish fillets. Sprinkle with salt and pepper.
  • Lay a fillet in the center of an 8-inch sheet of plastic. Fold the plastic to create a tight package. Repeat with the other fillets.
  • Steam the fillets over simmering water for about 12 to 14 minutes, depending on the thickness of the fillets. Unwrap the fillets and transfer to a serving plate, pouring any steaming juices from the plastic over the fish.


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Reviews (1 review)

  • whatscooking | 02/06/2008

    I didn't love this. Of course it is steamed fish so you lost all that flavor from not searing or roasting. Still, I think I would try a different steamed fish recipe before going back to this one.

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