Sesame-roasted Halibut with Sweet and Spicy Rhubarb Sauce

Serves: 4

Your rating: None (13 votes)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The bright pink notes of rhubarb with its tart, juicy flavor counterpoint beautifully with the spicy elements of the sauce. Draped over a sizzling fillet of halibut, this is a gorgeous way to celebrate spring!



Preheat oven to 425° F.

Place fillets in a parchment-lined baking dish. Brush with 2 tablespoons tamari and sprinkle with the sesame seeds. Roast for 12 to 15 minutes (depending on thickness) or until the halibut is just opaque through. Don't overcook!

While the halibut is roasting, heat oil in a heavy sauté pan or wok over medium-high heat. Add the garlic and ginger and cook for a scant 30 seconds. Add the rhubarb and stir-fry for 30 seconds. Add the green onions, bell pepper strips and pasilla strips and stir-fry for 1 minute more. Reduce heat to low and add remaining 2 tablespoons tamari along with the last four ingredients. Cook to heat through.

Place the halibut on each of 4 plates and serve the sauce over the top. You may accompany it with steamed rice. Serve garnished with thinly sliced green onions.

Each serving: 320 cal, 13g fat (1.5g sat), 45mg chol, 1090mg sodium, 16g carb, 2g fiber, 33g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 10, 2010.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: halibut, rhubarb


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