Halibut With Sugar Snap Pea Salad

Dress up crunchy snap peas with sesame seeds, lime juice, and ginger to contrast with the mild, simply seasoned fish. This is a great recipe – simple, fast and still looks really impressive. If you don’t like, or can’t get hold of Halibut, then you can use any other type of fish that you fancy!

Watch the video and learn how to make a Pan-Roasted Halibut with Mushrooms & Lemon Butter Sauce. Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce.



  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons olive oil
  • salt and black pepper
  • 12 ounces sugar snap peas (4 cups), strings removed
  • 1 small red onion, thinly sliced
  • 1 tablespoon sesame seeds, toasted (optional)
  • 4 6-ounce pieces halibut fillet
  • 1 lime, cut into wedges


  1. In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. Add the snap peas, onion, and sesame seeds, if desired, and toss to coat.
  3. Heat the remaining tablespoon of oil in a large non-stick frying pan over medium-high heat.
  4. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper.
  5. Cook until opaque throughout, about 3 to 5 minutes per side.
  6. Serve with the salad and lime wedges.

Serves 4 – Serving Size 1 fillet and 1/4 salad – Nutrition Per Serving
Calories: 324, Protein: 41 g, Carbohydrate: 9 g, Sugar: 4 g, Fibre: 2 g, Fat: 11 g