1. 1tablespoon fresh lime juice
  2. 1teaspoon grated fresh ginger
  3. 2tablespoons olive oil
  4. kosher salt and black pepper
  5. 12ounces sugar snap peas (4 cups), strings removed
  6. 1small red onion, thinly sliced
  7. 1tablespoon sesame seeds, toasted (optional)
  8. 46-ounce pieces halibut fillet
  9. 1lime, 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 nonstick skillet over medium-high heat.
  4. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  5. Serve with the salad and lime wedges