Citric Acid Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor without relying on any of the acidic marinades or citrus-heavy sauces that can make so many fish recipes off-limits. The halibut fillets get coated in a warm, earthy paste of turmeric, ginger, and cumin — bold spices that do all the heavy lifting without a drop of vinegar or bottled citrus juice in sight. Eggplant, zucchini, and cherry tomatoes roast alongside the fish, soaking up the olive oil and garlic until they're tender and caramelized at the edges. The lemon juice called for at the finish is easy to simply omit or swap for a small drizzle of something tolerable to your system, since the spice rub is flavorful enough to carry the whole dish on its own. Halibut is a mild, meaty white fish that holds up beautifully to high-heat roasting, turning opaque and flaky without drying out. Everything comes together on a single pan, which means less cleanup and a genuinely satisfying dinner that doesn't require scanning a label for hidden additives or preservatives. It's the kind of recipe that proves eating around citric acid doesn't have to mean eating around flavor.
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Learn more →Ingredients
4 servings
For the fish
- 4 halibut fillets (6 oz each), about 1 inch thick
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¾ tsp kosher salt, divided
For the vegetables
- 1 medium eggplant (about 1 lb), cut into 1-inch cubes
- 2 medium zucchini (about 12 oz total), cut into 1-inch half-moons
- 1 pint cherry tomatoes
- 3 cloves garlic, thinly sliced
- 2 tbsp extra-virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, combine 3 tbsp olive oil, turmeric, ground ginger, cumin, 1/4 tsp black pepper, and 1/2 tsp kosher salt to form a paste. Rub the paste evenly over all sides of the halibut fillets. Set aside to marinate at room temperature for 15 minutes while you prepare the vegetables.
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