Cilantro Lime Halibut

If you have roughly 45 minutes to spend in the kitchen, Cilantro Lime Halibut might be an excellent gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 2 and costs $8.75 per serving. This main course has 418 calories, 43g of protein, and 22g of fat per serving. This recipe from Foodista requires salt and pepper, olive oil, green onions, and olive oil. 19 people found this recipe to be tasty and satisfying. Overall, this recipe earns an amazing spoonacular score of 94%. Try Halibut With Citrus And Cilantro, Cilantro-Ginger Halibut, and Cilantro-Ginger Halibut for similar recipes.

Servings: 2

 

Ingredients:

1/4 cup chicken stock

A bunch of fresh cilantro

2 green onions, chopped from the white part halfway up the green part

2 (1/2 lb) Wild Pacific Halibut Filets

juice of lime, divided

Another slug of Blood Orange Olive Oil

2 tsp Mollie Stone's Blood Orange Olive Oil (or regular olive oil)

Dusting of garlic-pepper

Salt and pepper to taste

1/4 cup white wine

Equipment:

frying pan

tongs

Cooking instruction summary:

  1. 1. Heat the oil in a large frying pan over medium heat. Coat the filets with garlic pepper on the flesh side. When pan is heated, add filet flesh side down to pan to sear that side. Allow to cook for about 30 seconds. Then flip filets over with tongs.
  2. 2. Add white wine to pan and cover to steam. After about 2 minutes, much of the wine will have evaporated. Add the chicken stock gradually. Allow the filets to steam for another couple of minutes. Then add the lime juice. When bubbling and both filets are opaque all the way through, add the green onions to the pan and swirl in the sauce for a moment.
  3. 3. Remove filets to beds of lettuce. Add a tsp of the Blood Orange Olive, swirl the green onions in the sauce one more time and then pour equal parts over the fish.
  4. 4. Garnish with fresh cilantro and lime wedges. Sprinkle with salt and pepper to taste. Serve immediately.

 

Step by step:


1. Heat the oil in a large frying pan over medium heat. Coat the filets with garlic pepper on the flesh side. When pan is heated, add filet flesh side down to pan to sear that side. Allow to cook for about 30 seconds. Then flip filets over with tongs.

2. Add white wine to pan and cover to steam. After about 2 minutes, much of the wine will have evaporated.

3. Add the chicken stock gradually. Allow the filets to steam for another couple of minutes. Then add the lime juice. When bubbling and both filets are opaque all the way through, add the green onions to the pan and swirl in the sauce for a moment.

4. Remove filets to beds of lettuce.

5. Add a tsp of the Blood Orange Olive, swirl the green onions in the sauce one more time and then pour equal parts over the fish.

6. Garnish with fresh cilantro and lime wedges. Sprinkle with salt and pepper to taste.

7. Serve immediately.


Nutrition Information:

Quickview
417 Calories
43g Protein
21g Total Fat
5g Carbs
67% Health Score
Limit These
Calories
417
21%

Fat
21g
34%

  Saturated Fat
3g
21%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
112mg
37%

Sodium
397mg
17%

Alcohol
3g
17%

Get Enough Of These
Protein
43g
87%

Selenium
104µg
149%

Vitamin B3
15mg
77%

Vitamin D
10µg
71%

Vitamin B6
1mg
65%

Phosphorus
559mg
56%

Vitamin K
48µg
47%

Vitamin B12
2µg
42%

Potassium
1129mg
32%

Vitamin E
4mg
29%

Magnesium
62mg
16%

Vitamin C
12mg
15%

Vitamin A
557IU
11%

Folate
42µg
11%

Vitamin B1
0.14mg
9%

Vitamin B5
0.86mg
9%

Vitamin B2
0.12mg
7%

Zinc
0.99mg
7%

Manganese
0.11mg
6%

Iron
0.9mg
5%

Copper
0.1mg
5%

Calcium
35mg
4%

Fiber
0.57g
2%

covered percent of daily need
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