Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Halibut with Ginger, Scallions and Tomato

Email Halibut with Ginger & Scallions

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Halibut with Ginger, Scallions and Tomato

Active Time: 20 minutes   |   Total Time: 20 minutes   |   Serves 4  |  Gluten Free

  • 1 tablespoon grated ginger (about a ¾-inch piece)
  • 1 clove garlic
  • 1 pint small cherry tomatoes
  • 4 scallions
  • 3 tablespoons unsalted butter
  • ¼ teaspoon plus ⅛ teaspoon kosher salt
  • 4 6-ounce pieces of halibut fillet (about 1 inch thick)
  • Fresh cilantro, for serving

Finely grate the ginger and the garlic. Cut the tomatoes in half (if they are large, cut them into quarters). Thinly slice the scallions.

In a medium skillet, melt the butter over medium heat. Add the ginger and the garlic and cook, stirring, for 30 seconds, or until fragrant. Add the tomatoes and scallions and cook, stirring often, for 2 to 3 minutes, until the tomatoes start to soften. Stir in ¼ teaspoon of the salt.

Season the tops of the fish with the remaining ⅛ teaspoon salt. Nestle the fish in the sauce and spoon some the sauce over the fish. Reduce the heat to medium-low, cover tightly, and cook for 4 to 6 minutes, until opaque throughout. Baste the fish with sauce a couple of times while it cooks.

Serve the fish with the sauce and lots of cilantro sprigs.

This recipe was printed from:

Do it Step-by-step

Dscf9159 Dscf9163 Dscf9161 Dscf9167 Dscf9169 Dscf9171 Dscf9188 Dscf9173-2


This Goes Well With...

Want Something Else?