One year ago, I started a blog called The Roasted Root.

It began as a way to share recipes with friends and family while I was searching for a job after graduate school.

It began:

On Yahoo Site Builder (if you can believe it)

Out of desperation for creative release

With long titles and too many ingredients

On a whim

During a vacation

With no direction

With Almond Flour Ginger Scones

…and it has evolved into so much more.

It has become:

A reason to seek out inspiration

A place that is mine, just mine

A challenge

A creative outlet

Humbling

Frightening yet fear-breaking

A rock solid friend-finder

Starting this food blog was one of the best decisions I have ever made. I am so proud of where The Roasted Root is today and am looking forward to where it is going. There is so much more to be done here. So many more recipes, so many more photos, more friends to be made, more humbling experiences, more empowerment. More to learn.

For The Roasted Root’s special day, I’m sharing a special meal. Halibut is my favorite fish and also the fish that I prepare least frequently because it’s a bit spendy for just any night of the week.  I love halibut’s texture and its ability to absorb flavor. I made this for date night with my sweetpea; I simply blended up the soy ginger marinade, let the fish soak it up all day, tossed together the ginger peach relish and then prepared a couple tasty side dishes. You can easily use this recipe for any other fish if halibut is difficult to find where you live or simply if you prefer another fish over halibut. I’d easily make this same recipe using salmon or seared ahi.

Thank you for coming to my space. For reading my words, for sharing your words, for inspiring me to keep food fun and interesting.  I love that you’re here and am happy to have you as part of The Roasted Root’s future!

Soy Ginger Glazed Halibut with Ginger Peach Relish

Author: Julia

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Ingredients

For the Soy Ginger Glazed Halibut

• 1 pound halibut fillets
• 1/8 cup soy sauce I prefer low sodium
• ¼ cup white wine I used sauvignon blanc
• 2 tablespoons olive oil
• 1 tablespoon heaping fresh ginger chopped

For the Ginger Peach Relish

• 1 large ripe peach
• 1 tablespoon fresh ginger peeled and finely chopped
• 1 tablespoon heaping red onion finely chopped
• 1 jalapeno seeded and finely chopped
• 2 tablespoons apple cider vinegar
• Juice of ½ a lime

Instructions

To Make the Marinade & Fish:

1. Peel and roughly chop the ginger (about a 1” piece). Place all ingredients in a blender and blend until smooth. This step is important in order to get the ginger pulp and juices to infuse into the marinade. In a zip-lock bag (or bowl that you can cover), add the halibut fillets and marinade. Allow the fish to marinate for at least 20 minutes but several hours is preferred if you’re able to do this step ahead of time.
2. Set your oven to broil, allow it to warm up then place the fish in a casserole dish with all of the marinade. Place the casserole dish on one of the top racks and allow to bake about 10 – 12 minutes, until there is a nice brown glaze on top and fish is cooked all the way through.

To Make the Ginger Peach Relish:

1. Combine all ingredients for the relish in a bowl, stir and refrigerate until ready to use. Allowing the relish to sit for a few hours before consuming it is a great idea because it allows all the flavors to combine.