Ginger Lemon Halibut

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings


  • 1/3 cup lemon juice
  • 3 cloves garlic pressed
  • 1 tablespoon grated fresh ginger
  • sea salt to taste
  • freshly ground black pepper to taste as tolerated
  • 1 teaspoon ground cumin
  • 4 6-oz. fillets halibut or other firm white fish of your choice
  • 3 tablespoons coconut oil divided


  • DO-AHEAD TIP: Marinate chicken overnight or for at least 4 hours (see recipe).
  • In a medium bowl, whisk together all ingredients except fish coconut oil; blend well. Add fillets and saturate all sides with mixture.
  • Melt 2 tablespoons of coconut oil in a large skillet over medium-high heat.
  • Add fish and cook for 2 to 4 minutes per side or until fillets flake easily when tested with a fork; remove from skillet and keep warm.
  • Add remaining coconut oil to the skillet along with lemon juice mixture; blend well. Reduce skillet heat to low and simmer for 2 minutes. Serve sauce over fish.


SERVING SUGGESTION: Baked acorn squash and steamed asparagus. NUTRITION: 215 Calories; 13g Fat (53.1% calories from fat); 22g Protein; 4g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
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