Description
Pan roasted halibut gets paired with a lively sauce of lime juice, cilantro, garlic, and a little bit of jalapeño. Lots of flavor with very little effort.
Ingredients
Scale
For the sauce
- 1/2 small jalapeño pepper, seeds and ribs removed, then minced
- 2 cloves garlic, minced
- 1/3 cup chopped fresh cilantro leaves
- 1/4 cup fresh lime juice
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
For the fish
- 4 ( 1/4 to 1/3 pound) halibut fillets, skin removed if desired
- Salt and pepper to taste
- 3 tablespoons olive oil
Instructions
For the sauce
- Make sauce. In a small bowl, whisk together minced jalapeño, garlic, cilantro, lime juice, salt, and olive oil until well blended (see Note 1). Set aside.
For the fish
- Prep oven. Heat oven to 400 degrees F.
- Prep fish. Pat halibut fillets dry with paper towels. Then season fillets on both sides with salt and pepper.
- Sear fish. Heat olive olive in a large oven-safe skillet over medium-high heat until oil just begins to smoke. Carefully add fillets to the skillet with skin-side facing up. Allow the fish to sear (without moving them) until the underside is golden brown, 4 to 5 minutes. Flip the fish, turn off heat, and transfer the pan to the oven.
- Roast fish. Roast fillets in oven until just cooked through and flesh is opaque, about 7-10 minutes.
- Enjoy. Serve roasted halibut topped with cilantro-lime sauce.
Notes
- You can skip the hand mincing and chopping by putting all the sauce ingredients into a food processor and pulsing until everything is evenly chopped.
- Recipe adapted from the Williams-Sonoma Outdoor Cooking cookbook.
