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Ginger Lime Halibut

Ginger Lime Halibut

This recipe is courtesy of Ali Rosen from her book Modern Freezer Meals: Simple Recipes to Cook Now and Freeze for Later

There is a lot of unnecessary bemoaning of frozen fish, but there are plenty of fish that freeze perfectly well (and most grocery store fish was once flash frozen anyway). You want to look for a lean fish because the fattier varieties and very delicate, thin ones don’t hold up as well. I love the flavor, texture, and hearty nature of halibut here, but this recipe is also interchangeable with cod. The best news is that you can throw this fish straight from frozen onto a pan. And maybe you can even change some minds about frozen fish.


3 tablespoons ginger
¼ cup almonds
Juice of 3 limes
2 tablespoons soy sauce
Dash salt
8 (6–8 ounce) skin-on halibut filets


Combine the ginger, almonds, lime juice, and soy sauce in a blender and blend until it forms a thin paste. If your blender isn’t that strong and it doesn’t look like a paste you can always add a bit of oil or water to get it moving. Salt the fish on both sides, then add a thick layer of the ginger-lime paste to the top and sides.

If You Are Eating Now

Preheat the oven to 450°F. Place the fish on a greased sheet pan or aluminum foil. Place the pan in the oven for 12 to 14 minutes, depending on the size of your filets (or until the internal temperature is 140°F). Remove and serve hot.

If You Are Freezing for Later

Freeze each piece of fish individually. You can either wrap each filet in plastic wrap or aluminum foil and place them all in a resealable container or bag, or freeze them all on a sheet pan for 1 hour and place in a resealable container or bag (ensuring that as much air is out of the container as possible).

When you are ready to cook, heat a nonstick skillet to medium-high heat (if you don’t have a nonstick skillet you can use a bit of olive oil here). Place the fish top-side down in the skillet and cook for 4 minutes. Flip it over onto the skin, reduce the heat to medium low, and cover it. Cook for 6 to 12 minutes, or until the fish is cooked through and the internal temperature is 140°F.

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