Alternative content
Send video    Embed video   Subscribe to RSS feed Subscribe to RSS   Twitter Twitter   Facebook Facebook

Caribbean Lime Halibut

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

This is a very easy way to prepare fish.  The pan-frying to start seals the juices in.  Serve this fish with Emerald City Salad or Mediterranean Quinoa Salad which are both available for viewing on Cookus Interruptus.  Three tablespoons of Lime Boost can be substituted for lime and sugar.  Slightly sweeter but works just as well.

1 tablespoon tamari (soy sauce)
3 tablespoons extra-virgin olive oil
1 tablespoons grated gingerroot
3 tablespoons lime juice
1 teaspoon agave nectar or sugar
3-4 cloves garlic, minced
1 pound halibut filet

Put tamari, 2 tablespoons of oil, gingerroot, lime juice, agave, and garlic in a small mixing bowl; whisk together.  Place fish in a shallow pan and pour marinade over the top.  Allow to marinate ½ - 1 hour in the refrigerator.  
Preheat oven to 400 degrees F.  Heat 1 tablespoon of olive oil in an oven-proof skillet, cast iron is good.  Place halibut in the pan, skin side up and sear for one minute, turn and sear second side for one minute.  Leave fish in the skillet and place in oven.  Bake until fish is almost cooked through, about 7-10 minutes.  Remove skillet from oven and place on stove.  Add remaining marinade and deglaze the pan, letting the liquid reduce some before serving.

Preparation time: 1 hour for marinating, then 15 minutes
Makes 4 4-ounce servings

7 Comments:

Susan Trimpe
I saw this recipe and had to try it. It looked great, and easy. It turned out to be even better and easier than I thought. It's definitely a keeper — my new favorite halibut recipe. Thank you Cookus Interuptus!
October 22, 2008, 10:08 am


Cool
April 2, 2009, 6:08 am

Janine Prichard
Cynthia, I've been using Brag's a lot (it comes in bulk at our Skagit Co-op) instead of soy sauce. You often use tamari. Do you have any pros and cons for the three? Love the website and weekly videos. Such a treat to come home and have a new recipe waiting to be viewed. Your simple, healthy, quick dishes have gotten me cooking for my tastes instead of everyone elses.
July 1, 2009, 8:30 pm

Cynthia Lair
Janine, I am not particularly fond of the flavor of Bragg's. It is not clear to me what the advantage of it is since the ingredients only say: -Our Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free.- I like that tamari only contains soybeans, water and .1% alcohol. I also like that tamari is a fermented product (with lively bacteria) and that it contains no wheat. Shoyu, another naturally-fermented soy sauce, does contain wheat. Many people are sensitive to wheat these days.
July 2, 2009, 7:08 am

Farah
I was browsing the recipe index and found this wonderful recipe. I tried it last night and it was amazing (so quick and easy to prepare too)! Thank you so much!
November 12, 2009, 10:33 am

Julie
I'd love to try this, but can't spend much more than 30 min preparing dinner before I get home (family is too hungry and pizza too easy to order). Any problem with this marinating overnight?
February 1, 2010, 1:01 pm

Cynthia Lair
Hi Julie, Yes you can marinate the fish overnight. The acid from the lime may start to slowly cook the fish so you will need less cooking time in the oven.
February 1, 2010, 2:51 pm

Post a comment

First Name.


Last Name

Email Address

Comment

Please type in the letters that appear:

whole foods diet, whole food diet, how to cook, how to cook whole foods, how to cook halibut, how to cook fish, dinner, fish, entree, dressing, gluten-free, main dish, halibut, lime, ginger, garlic, lime juice, Caribbean Lime Halibut, wild halibut, Cynthia Lair, sweetener, agave, spring, summer