A speedy roast at high heat keeps the halibut moist and succulent, and the savory thyme-sesame-crust adds a distinctive finish. Serve with Buttermilk-Herb Mashed Potatoes and a steamed fresh vegetable of your choice.
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon minced garlic
- Freshly ground pepper to taste
- 8 ounces Pacific halibut or mahi-mahi, cut into 2 portions
- 1 tablespoon sesame seeds, toasted
- 1 teaspoon dried thyme leaves
- 1/8 teaspoon kosher salt
- Lemon wedges
- Tip: To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.
Preheat oven to 450 degrees F. Line a baking sheet with foil.
Mix the lemon juice, oil, garlic and pepper in a shallow glass dish. Add the fish and turn to coat. Cover and marinate in the refrigerator for 15 minutes.
Meanwhile, combine the sesame seeds and thyme in a small bowl.
Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top. Transfer the fish to the prepared
baking sheet and roast until just cooked through, 10-14 minutes. Serve with lemon wedges.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
225 calories; 12g total fat; 2g total saturated fat; 36mg cholesterol; 134mg sodium; 4g carbohydrates; 1g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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