This simple halibut dish requires minimal legwork but delivers a lot of flavor.
Today we’re keeping things light, fresh, and flavorful—starting with some local halibut (or any white fish you prefer), adding in a little zesty lime, white wine, and cilantro and enjoying it alongside julienned sautéed vegetables, coleslaw, or fluffy rice.
Prep Time: 10 min
Cook Time: 10 min
- 2 6 oz fresh halibut filets
- Salt and pepper to taste
- 2 cloves of garlic crushed
- 1/2 cup of white wine
- 1 tbsp of fresh cilantro, chopped
- 1 tbsp of lime juice
- 1 tsp of lime zest
- 2 tbsps of olive oil
- Scallions, thinly sliced
- 1 Fresno chili pepper, sliced for garnish
Generously season your halibut with salt and pepper for about an hour before cooking and place in the fridge.
Lightly oil your pan with a neutral cooking oil (e.g. canola, grapeseed, or vegetable oil). Warm the pan over high heat. Sear the halibut skin side down for about 1-2 minutes without moving it. Flip over the fish and repeat.
Remove the halibut and turn the heat down to medium. Add olive oil and garlic to the pan and cook until fragrant. Then, add wine, cilantro, lime zest, and lime juice. Cook until hot.
Add your halibut back into the pan and baste filets. Cook on both sides, basting frequently for 2-4 minutes until the fish is cooked through – it should be opaque and flaky.
Remove from heat and serve with cilantro, thinly sliced fresno chilis, and another lime squeeze.