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!
- 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
- 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.