Roasted Halibut with Coriander Ginger Paste

with a Bok Choy Orange Slaw with Peanut Lime Dressing

Serves 2



2 6 oz halibut steaks
1 T coriander seeds, whole
½ t fresh grated ginger or ½ t ginger powder
½ t lemon zest
1 t oil + 2 T oil for rubbing on fish
Salt and pepper

Bok Choy Slaw:

1 ½ c bok choy leaves cut into large pieces
1 large orange peeled and cut into section and then cut small
½ C yellow pepper thinly sliced
1 garlic clove minced
¼ C fresh cilantro rough chopped
1 T chopped jalapeno
1 large scallion thinly sliced
¼ C roasted peanuts chopped
Cilantro stalk for garnish


¼ T sesame oil
½ t Sriracha sauce
3 t honey
2 T soy sauce
1 T lime juice (fresh!)
1 T creamy peanut butter
1 t chopped fresh basil
1 t chopped fresh mint


  • Using a mortar and pestle grind coriander seeds, ginger, oil, lemon zest to a fine paste. Slather onto halibut steaks set into a small baking dish with about 1 inch between the steaks. Drizzle with a bit of oil and a sprinkling of salt and pepper. Bake in a 400 degree F oven for 12minutes until opaque. Don’t overcook.
    In a large bowl toss all slaw ingredients. Mix the dressing in a small bowl and toss with greens right before serving so they don’t wilt. Place baked fish on top. Sprinkle with roasted peanuts. Serve.

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