Halibut With Sugar Snap Pea Salad

Halibut With Sugar Snap Pea Salad
 Alex Farnum
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1
tablespoon
fresh lime juice
1
teaspoon
grated fresh ginger
2
tablespoons
olive oil
kosher salt and black pepper
12
ounces
sugar snap peas (4 cups), strings removed
1
small red onion, thinly sliced
1
tablespoon
sesame seeds, toasted (optional)
4
6-ounce pieces halibut fillet
1
lime, cut into wedges

Directions

  1. In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. Add the snap peas, onion, and sesame seeds, if desired, and toss to coat.
  3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.
  4. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  5. Serve with the salad and lime wedges.
Kate Merker
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 99
  • Protein 41 g
  • Carbohydrate 9 g
  • Sugar 4 g
  • Fiber 2 g
  • Fat 11 g
  • Sat Fat 2 g
  • Sodium 472 mg
  • Cholesterol 60 mg
What does this mean? See Nutrition 101.

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