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!
Prep Time: 10 minutes
Cook Time: 8 minutes
Serves: 2 filets
Ingredients
- 2 6 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
- 1 tablespoon lime juice
- 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.
Nutrition
Calories: 181kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 43mg | Sugar: 1g | Vitamin C: 3.9% | Calcium: 1.1% | Iron: 0.9%
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Keiauni says
September 21, 2008 at 9:22 pmHey 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
July 15, 2010 at 6:29 pmWow…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
November 4, 2018 at 3:43 pmI 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
November 4, 2018 at 11:24 pmI’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
August 27, 2012 at 12:02 pmCan you do this without grilling and if so how long in the over or on stove top? Thanks!
Emily says
August 28, 2012 at 9:32 amTry 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
January 6, 2014 at 6:27 pmThis looks great! Do you have any suggestions for sides??
Erica says
January 6, 2014 at 8:42 pmYou could do a rice pilaf, steamed veggies or these Parmesan Potato Halves (that is my go-to side)
MonicaP says
July 28, 2015 at 8:07 amMade 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
July 29, 2015 at 8:28 pmGreat! Glad to hear it turned out well for you! One of my favs… love the idea of skewered veggies!
Makana Hall says
September 5, 2016 at 1:05 pmAloha! Do you think pacific cod can be substituted in this recipe?
Erica says
September 6, 2016 at 7:56 pmHey Makana! 😀 How are you? Yes, you can use Cod or any type of white fish. Hope you like it! – Erica