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Five-Spice Halibut

Five-Spice Halibut

Harley Pasternak's 5 Factor World Diet


  1. 1 teaspoon finely grated lime zest
    2 tablespoons fresh lime juice
    1 teaspoon olive oil, divided
    2 teaspoons peeled and minced ginger
    1/2 teaspoon Chinese five-spice powder
    2 halibut fillets (about five ounces each)
    4 ounces sugar snap peas
    2 cloves garlic, sliced
    1 1/2 cups cooled brown rice, warmed


  1. In a medium nonreactive bowl, combine the lime zest, lime juice, oil, ginger, and five-spice powder. Add halibut and turn to coat. Refrigerate for 30 minutes or up to two hours.
  2. Coat a medium nonstick skillet with cooking spray. Add the fish; cook for four minutes per side, until just cooked through. Transfer to a platter; cover to keep warm.
  3. In the same skillet over medium heat, cook the peas for 4 minutes, until tender-crisp, stirring often. Add the garlic; cook for one minute.
  4. Serve the halibut and peas atop the rice.

Serves two.

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