Make This Perfectly Roasted Halibut With Black Beans & Spinach For Dinner This Week

Redolent with West African flavors, this quick and satisfying dish makes a perfect weeknight meal alongside a garden salad.

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Roasting halibut is a nearly fool-proof way to cook fish without overcooking it. The rich, buttery flavor and firm, flaky texture of halibut shine in this recipe. Take this recipe to the next level by seasoning with serrano pepper, turmeric and garlic, and serve with hearty black beans and fresh baby spinach.

Want more halibut recipes? Try one of these:



  • 1½ lbs. halibut, cut into four pieces
  • 3 Tbs. Juka’s Organic Red Palm Oil, divided
  • ¼ cup finely chopped brown onion
  • 1 tsp. minced serrano pepper (optional, if you like a little heat)
  • ½ tsp. turmeric
  • 1 large garlic clove, minced
  • 1 15-oz. can organic black beans, drained
  • 6 oz. baby spinach leaves
  • Chopped cilantro for garnish
  • Salt & pepper to taste


1. Preheat oven to 425°F. Place halibut on foil-lined baking pan, drizzle with 1 Tbs. red palm oil. Roast until opaque and flaking, 12–16 minutes depending on thickness of fish.

2. Meanwhile, in large saucepan heat remaining 2 Tbs. palm oil over medium heat. Add onions, serrano pepper, and turmeric, and sauté until onions are translucent about 5 minutes. Add garlic, and cook 1 minute more, stirring constantly. Add black beans, and stir until heated through. Increase heat to medium-high, stir in spinach in handfuls and cook until just wilted. Add salt and pepper to taste.

3. Divide black bean mix among four plates, top each with one piece of fish, sprinkle cilantro over the top, and serve.

Nutrition Information

  • Calories 470
  • Carbohydrate Content 29 g
  • Cholesterol Content 95 mg
  • Fat Content 18 g
  • Fiber Content 9 g
  • Protein Content 45 g
  • Saturated Fat Content 3 g
  • Sodium Content 650 mg
  • Sugar Content 5 g