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Halibut With Sugar Snap Pea Salad

Halibut With Sugar Snap Pea Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2009

Nutritional Information

  • Per Serving
  • Calories 313Calories From Fat 99
  • Protein 41g
  • Carbohydrate 9g
  • Sugar 4g
  • Fiber 2g
  • Fat 11g
  • Sat Fat 2g
  • Sodium 472mg
  • Cholesterol 60mg
What does this mean? See Nutrition 101 .

Quick Tip

Before making the salad, taste the peas. If they’re not as sweet as you’d like, steam them for a minute or two, then run them under cold water, to bring out the natural sugars and make them more tender.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.