Seared Ginger-Stuffed Northern Halibut Recipe

Take one halibut filet and carefully make incision length-wise alongside longest side filet. Take care to ensure that you are making a pocket and not slicing through to the other side of filet. Stuff filet with 2 oz. of marinated ginger. Repeat with other filets.

Place sesame seeds on small plate. Coat halibut filets on both sides by pressing into sesame seeds. Heat olive oil in large sauté pan over medium-high heat until hot but not smoking. Add filets to pan. Cook until edge turns a golden color, then turn over and cook opposite side the same. The middle of each filet should have a slightly opaque appearance when done. Take fish out of sauté pan but keep pan on low heat to prepare rice (see recipe). Slice each seared filet at a 45° angle down the center with a very sharp knife, to reveal the ginger stuffing.

To serve, coat base of each plate with sauce, and place ½ cup cilantro sesame rice in center of plate atop sauce. Place both halves of Halibut filet atop the rice. Garnish with a sprig of cilantro.