Cilantro Lime Halibut

Name: Cilantro Lime Halibut
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: ¼ cup Chicken Broth (1/4 cup chicken stock); 1 bunch Coriander (A bunch of fresh cilantro); 2 pieces Scallion (2 green onions, chopped from the white part halfway up the green part); 1 lb Halibut (2 (1/2 lb) Wild Pacific Halibut Filets); 0 pieces Lime (juice of lime, divided); 0 tsp Olive Oil (Another slug of Blood Orange Olive Oil + 2 tsp Mollie Stone's Blood Orange Olive Oil (or regular olive oil)); 0 pieces Garlic (Dusting of garlic-pepper); 0 pieces Salt and Pepper (Salt and pepper to taste); ¼ cup White Wine (1/4 cup white wine)

20 minMexican

Servings2

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Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1Heat 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.
2Add white wine to pan and cover to steam. After about 2 minutes, much of the wine will have evaporated.
3Add 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.
4Remove filets to beds of lettuce.
5Add 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.
6Garnish with fresh cilantro and lime wedges.
7Sprinkle with salt and pepper to taste.
8Serve immediately.