This Cilantro Lime Halibut is so easy to make and doesn’t taste fishy at all. Just fresh, flaky, and fantastic! You will love the fresh flavor combinations!
All I can say is… BEST. HALIBUT. EVER. I can take credit for the picture, but not for the recipe. I got this Cilantro Lime Halibut recipe from Gastronomy Inc. They have the best seafood recipes! This halibut is stinkin’ great! If you make this, make it with the freshest halibut you can find! We were lucky because we made this with SUPER fresh halibut, straight from Alaska (Thanks again, Aaron!) Oh my gosh, I am drooling just thinking about it! It is really easy to make and doesn’t taste fishy AT ALL. It is just fresh, flaky, and fantastic! Plus, it is low fat and healthy too!
Cilantro-Lime Halibut
INGREDIENTS (with Amazon Links)
- 2 six ounce fresh halibut filets
- salt and pepper to taste
- 2 cloves garlic crushed
- ½ cup white wine or chicken stock
- 1 tablespoon fresh cilantro chopped
- juice of 1 lime
- 1 teaspoon lime zest
- 2 tablespoons olive oil
INSTRUCTIONS
- Season halibut with salt and pepper one hour before cooking. Place in refrigerator.
- Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut filets for five seconds each.
- Searing the filets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill. This is a great tip when barbecuing all types of fish, but works especially well with halibut.
- Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice , lime zest and olive oil to the sauté pan and heat until hot but not boiling.
- Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 3 minutes per side, basting constantly while cooking. Serve immediately.
Keiauni says
Hey there! I found your blog on my cousin’s blog links… I am so glad I did! I am LOVING your recipes… Thanks for sharing them:)
Tara says
Wow…this looks awesome too! I'll have to make this next week and share on my blog!! Be on the look-out ;o)
Amanda says
I just did this recipe and the timing was way off….especially for a thicker fish such as halibut. After following the instructions I think searing for about 20-30 secs on each side would be better than just 5 secs each side, and cook on grill for maybe 6 mins on each side, b/c after grilling for 3 mins each side the fish was still raw in the center. I think maybe i’ll try this recipe with a different type of fish and cook on a skillet!
Kelsey Crist says
I’m sorry you had that experience with this recipe! Cooking times can vary so much depending on your grill, the thickness of the cuts of fish, and even altitude. I’m glad you were able to figure out a solution!
Kristin says
Can you do this without grilling and if so how long in the over or on stove top? Thanks!
Emily says
Try grilling in a fry pan over medium heat until it is cooked through. It will brake and flake off easily when fully cooked.
Sara says
This looks great! Do you have any suggestions for sides??
Erica says
You could do a rice pilaf, steamed veggies or these Parmesan Potato Halves (that is my go-to side)
MonicaP says
Made the Cilantro-Lime Halibut last night and it was GOOD! Skewered some veggies for the BBQ and a slice of garlic toast and we had an excellent dinner 🙂
The tip about searing the fish first – really worked well!
Monica
Erica says
Great! Glad to hear it turned out well for you! One of my favs… love the idea of skewered veggies!
Makana Hall says
Aloha! Do you think pacific cod can be substituted in this recipe?
Erica says
Hey Makana! 😀 How are you? Yes, you can use Cod or any type of white fish. Hope you like it! – Erica