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. 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. 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. 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. 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:
covered percent of daily need
