Cilantro Lime Halibut

Cilantro Lime Halibut

Cilantro Lime Halibut

45 minutes

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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
Instructions

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.

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.

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.

Garnish with fresh cilantro and lime wedges.

Sprinkle with salt and pepper to taste.

Serve immediately.

Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner

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