Summary

Cilantro Lime Halibut is a caveman, gluten free, dairy free, and primal main course. For $8.75 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 418 calories, 43g of protein, and 22g of fat. 19 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. If you have juice of lime, another slug of blood orange olive oil, dusting of garlic-pepper, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is great. Try Halibut With Citrus And Cilantro, Cilantro-Ginger Halibut, and Poached Halibut with Ginger and Cilantro for similar recipes.

Instructions

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.

Ingredients

• 1 chicken stock
• 2 A of fresh cilantro
• 3 green onions, chopped from the white part halfway up the green part
• 4 Wild Pacific Halibut Filets
• 5 juice of lime, divided
• 6 Another slug of Blood Orange Olive Oil
• 7 Mollie Stone's Blood Orange Olive Oil (or regular olive oil)
• 8 Dusting of garlic-pepper
• 9 Salt and pepper to taste
• 10 white wine

Directions

• 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.
• 7 Sprinkle with salt and pepper to taste.
• 8 Serve immediately.