Cilantro Lime Halibut

Cilantro Lime Halibut with Black Bean Slaw

This recipe was born one day out of an abundance of limes and cilantro. It can be made in under 20 minutes. What's more is that it keeps great, cold in the fridge for lunch the next day, if there is anything leftover.

If you're family is like ours, however, there won't be anything but a little bit of Black Bean Slaw left, so don't forget to save any excess Cilantro Lime Sauce and make our Cilantro Lime Prawns for yourself for lunch the next day.

You can also view this recipe video on our YouTube channel.

Ingredients:

For the Halibut:

  • 2 fillets Catch Sitka Seafoods halibut (approximately 6 oz. each)
  • Sea Salt & Cracked Black Pepper
  • 2 tsp. Avocado Oil

For the Cilantro Lime Sauce:

  • 2 Cloves Garlic
  • 1/2 tsp. Salt
  • Zest from 1/2 of a Lime
  • Juice of 1 Lime
  • 1 Cup Cilantro
  • 1/2 Poblano pepper (I leave the seeds out)
  • 1/2 Cup Chicken Stock

For the Black Bean Slaw:

  • 1 tsp Salt
  • 1 tsp Ground Cumin
  • Zest from 1/2 of a Lime
  • Juice from 1/2 of a Lime
  • 1/2 Poblano, diced, seeds removed
  • 2 Cups Red Cabbage, thinly sliced
  • 1 Cup Cilantro, roughly chopped
  • 1 Can Black Beans, drained & rinsed
  • 2 Green Onions, thinly sliced

Instructions:

For the Cilantro Lime Sauce:

Place all ingredients in a blender, or food processor and blend until combined on high speed. We use a Vitamix.

For the Black Bean Slaw:

Toss all ingredients together in a bowl, chill at least 30 min. until time to be served.

For the Halibut:

Rinse and pat dry the halibut fillets. Cut them into fingers, or thirds. Pat dry again with a paper towel. Season with sea salt and freshly cracked pepper. Pre-heat a skillet over medium, with two teaspoons of avocado or another neutral oil, we like to use cast iron or enameled cast iron for this. Sear for four minutes then flip and sear for another four minutes on the other side. At about the two minute marker, top with the Cilantro Lime sauce and periodically spoon sauce over fingers for the remaining cook time. Remove to a plate and top with cilantro.

Serve with Black Bean Slaw and sliced tomatoes and avocados. Yum!

 


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