Halibut is a simple-to-cook, mild fish that absorbs flavor really well.
I have to be honest, I’m not a huge fish fan. Superman would be happy if we ate fish four times a week, but I struggle to force it down. Such a bummer, because I know those Omega 3s are so good for me! If you were ranking fish on their Omega 3 levels, Halibut isn’t necessarily the highest, but it is a lean, meaty white fish that is low in sodium, fat and calories.
Halibut is also a good source of vitamin B12, vitamin B6 and folic acid that lower levels of homocysteine, a compound that can damage artery walls. Yay for good heart health! It’s also is a very good source of magnesium, a natural calcium channel blocker, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body.
The great thing about this cilantro lime halibut recipe is that it’s incredibly simple and can be thrown together quickly! I hope you like it as much as we did!
| Servings |
|
- 1.5-2 lbs halibut
- 2 limes
- handful (about a cup or so) of cilantro
- 1/2 cup olive oil + 3 TBSP separated
- salt/pepper to taste
Ingredients
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- Blend all ingredients except fish in blender
- Put fish in large Ziploc bag and pour blended cilantro mix over, then toss to coat.
- Let sit for 10-15 minutes.
- Heat 3 TBSP olive or avocado oil in skillet over medium-high heat.
- Add halibut and cook for about 4-5 minutes per side, depending on how thick your filet is.
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Susan says
You put the whole limes, including peel, in the blender with the cilantro, etc?
Shanti Landon says
Yup!
Bridget says
I made this and had to throw the whole meal away because it was gag-inducing. Please specify that it should be the juice of two whole limes or the juice and rind of two limes NOT two whole limes. Please clarify because this recipe seems so easy and delicious!
Chip says
I could see using only the juice and zesting the skin of the lime, but not the whole lime.