With a confluence of Asian flavors and western fish and vegetables, this dish is healthy and delicious. And can substitute grilled fish for the pan roasted. So it's great for a summer cook-out. In that case, just make the vegetables and rice ahead and serve them at room temperature.

Pan-Roast of Halibut with Ginger, Soy and Vegetable Saute

Serves 4-6

For the Halibut:

2 pounds halibut fillet

Fine sea salt and freshly ground black pepper to taste

Grapeseed oil

Chinese 5 Spice powder

For the vegetable sauté:

1/4 cup grapeseed oil

1 large Bermuda onion sliced

1 bunch scallions, cut into 1-inch lengths

1 bunch broccolini cut up into florets and large chunks

1 bok chop, thickly sliced

2 red bell peppers,  sliced

large pinch of red pepper flakes

2-inch piece of fresh ginger, peeled and grated

6 tablespoons soy sauce

3 tablespoons of fish sauce

2 teaspoons dark sesame seed oil

1-2 limes

1/4 cup chopped cilantro

8-10 cups cooked long grain rice (basmati, jasmine or brown)

Directions

1. Preheat the oven to 500F. Place a sheet pan into oven to preheat as well.

2. Meanwhile, rub the fish with the oil and season with salt, pepper and the 5 Spice  powder.

3. When the oven and pan are hot, place the fish on the hot sheet pan (it will sizzle) and immediately return to the oven. Bake for 10-20 minutes or until the fish is done perfectly flakey.

4. While the fish is cooking, heat the oil in a very large heavy skillet. When hot, add the pepper flakes and the vegetables and the ginger and  saute over high heat, stirring frequently until tender. Add the ginger, soy, and fish sauce and toss for 2 minutes over high heat. Off heat, toss in the sesame oil. Adjust seasoning.

Roasted Halibut with Cherry Tomatoes and Dill

Whether you are about to mourn the end of summer or celebrate the Jewish New Year, it's the right time to take advantage of local tomatoes, still at their glorious peak-of-the-season and soon to disappear until next year.

Here's a scrumptious way. Sure, you can make this dish anytime, but it's so much better with end-of-summer tomatoes.

This easy, easy recipe takes almost no time to prepare, is quick to cook and can be set up to the point of actual cooking several hours ahead.

Perfect for last minute dinners. Busy week dinners. Rosh Hashanah fish course.

ROASTED HALIBUT WITH CHERRY TOMATOES AND DILL

1-1/2 to 2 pounds halibut

2 tablespoons olive oil

salt and freshly ground black pepper to taste

2 cups halved cherry tomatoes

2 tablespoons chopped fresh dill

2-3 scallions or 3-4 tablespoons chopped red onion