Cilantro Lime Halibut

eatoplan

November 20, 2024

45

medium

2

Cook the Halibut:

Heat oil in a large frying pan over medium heat.
Season the flesh side of the halibut fillets generously with garlic pepper.
Once the pan is hot, place the fillets flesh side down and sear for about 30 seconds. Flip the fillets carefully with tongs.

Steam the Fish:

Add white wine to the pan and cover to steam. Let it cook for about 2 minutes until most of the wine evaporates.
Gradually add chicken stock, continuing to steam the fillets for another 2 minutes.
Squeeze in fresh lime juice and let it bubble while the fish finishes cooking. The fillets are done when they turn opaque all the way through.

Finish the Sauce:

Add chopped green onions to the pan and gently swirl them in the sauce to incorporate their flavor.

Plate and Serve:

Remove the fillets from the pan and plate them on beds of fresh lettuce.
Drizzle each fillet with a teaspoon of blood orange olive oil. Swirl the green onions in the pan sauce once more and pour equal parts over the fish.
Garnish with fresh cilantro and lime wedges. Sprinkle with salt and pepper to taste.

Serve immediately for best flavor.

Reviews

Ingredients:

Adjust Servings

	0.25cup chicken stock
	1bunch cilantro fresh
	2 green onions chopped
	1lb pacific halibut filets wild
	2 juice of lime divided
	2servings another slug of blood orange olive oil
	2tsp mollie stone's blood orange olive oil (or regular olive oil)
	2servings dusting of garlic-pepper
	2servings salt and pepper to taste
	0.25cup white wine

Directions

1.

Cook the Halibut

1. Heat oil in a large frying pan over medium heat. | 2. Season the flesh side of the halibut fillets generously with garlic pepper. | 3. Once the pan is hot, place the fillets flesh side down and sear for about 30 seconds. Flip the fillets carefully with tongs.

Mark as complete

2.

Steam the Fish

1. Add white wine to the pan and cover to steam. Let it cook for about 2 minutes until most of the wine evaporates. | 2. Gradually add chicken stock, continuing to steam the fillets for another 2 minutes. | 3. Squeeze in fresh lime juice and let it bubble while the fish finishes cooking. The fillets are done when they turn opaque all the way through.

Mark as complete

3.

Finish the Sauce

Add chopped green onions to the pan and gently swirl them in the sauce to incorporate their flavor.

Mark as complete

4.

Plate and Serve

1. Remove the fillets from the pan and plate them on beds of fresh lettuce. | 2. Drizzle each fillet with a teaspoon of blood orange olive oil. Swirl the green onions in the pan sauce once more and pour equal parts over the fish. | 3. Garnish with fresh cilantro and lime wedges. Sprinkle with salt and pepper to taste.

Mark as complete