Active Time
15 MIN
Total Time
50 MIN
Yield
Serves : 6
© Kieran Scott

How to Make It

Step 1    

In a small skillet, toast the sesame seeds over moderate heat, stirring a few times until golden, 3 to 4 minutes. In a small bowl, mix the soy sauce with the rice vinegar, mirin, grapeseed and sesame oils, scallions and ginger. In a large, shallow dish, brush the halibut fillets with half of the soy-ginger dressing. Cover and refrigerate for 30 minutes.

Step 2    

Preheat the oven to 450°. Transfer the halibut to a large, rimmed baking sheet and season with pepper. Bake the fish in the upper third of the oven for 10 to 12 minutes, or until glazed and just cooked through.

Step 3    

Spoon the rice into shallow bowls. Set the halibut fillets on top and spoon the spinach alongside. Pour the remaining dressing over the fish, sprinkle with the toasted sesame seeds and serve.

Make Ahead

The dressing can be refrigerated overnight. The halibut can marinate for up to 3 hours.

Suggested Pairing

New Zealand's famed Sauvignon Blanc has a gooseberry tanginess that's a great complement to the delicate, faintly sweet dressing here.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5