Halibut Teriyaki

15 min 2 servings


224 Kcal
8.9g Fat
6.4g Carbs
6.3g Net Carbs
4.6g Sugars
27.4g Protein


  • 1 tablespoon garlic purée or grated fresh garlic
  • 1 tablespoon grated fresh ginger or ginger paste
  • 3 tablespoons of coconut aminos
  • 1 tablespoon of sesame oil
  • 2 fillets of halibut or any white fish
  • sesame seeds to decorate (optional)


  1. Mix all the ingredients for the marinade in a bowl.
  2. Place the salmon skin up flesh down in the marinade.
  3. Cover and put in the fridge for at least one hour (you can do this in the morning for dinner too).
  4. Bake the fish at 190C / 380F for 12-15 minutes or until cooked yet flaky (do not overcook it or it will be dry!). You can test with a fork and see if it flakes easily. When it does, it is ready!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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