Halibut with Tahini Lime Vinaigrette

Serves 4

4 halibut steaks, 6–8 oz each
1 tsp cumin seed
2 TB organic extra virgin olive oil
1 small clove garlic, minced
1/4 cup tahini
2 oz pickled ginger, minced
1 tsp tamari
1/4 cup water
6 TB fresh lime juice
1 green onion, thinly sliced

Toast cumin in a dry skillet over medium high heat, shaking pan frequently, until you can smell the cumin and the seeds "dance." Combine with olive oil, garlic, tahini, 3 TB ginger, tamari, water, lime juice. Reserve 1/2 cup vinaigrette for serving; use the rest to marinate fish for 2 or more hours. Grill or bake halibut until cooked, but still moist and tender. Serve with vinaigrette; garnish each piece with remaining ginger and green onion.