This recipe is so simple yet so incredible. I ended up freezing the butter I did not end up using for next time – you can adjust the quantity. If you can’t find halibut then use another type of solid white fish similar to halibut which is light and mild with a slightly sweet flavour.
Serves 4.
4 halibut fillets
1 tsp kosher salt
8 Tbsp. unsalted butter, softened
2 Tbsp. fresh cilantro, chopped
2 Tbsp. sweet chile sauce (I use Thai)
1 Tbsp. fresh lime juice
zest from 1 lime
Set the oven temperature to 375
In a small food processor combine butter, sweet chilli sauce, cilantro, lime juice and lime zest. Set aside.
Season the halibuts with salt.
Place on a baking sheet (like Pyrex) and bake until done – approx. 15 minutes or until fish is opaque and starts to flake. You can also grill this.
Remove the halibut from the oven (or grill) and serve with the clilanto-sweet chilli-lime butter generously dolloped over top. It will melt in to form a rich flavorful sauce. Serve with sides like rice and asparagus or green beans. In Photo: Quinoa cooked with black beans, shallots & red pepper and Asparagus drizzled with vinaigrette of olive, white truffle oil & champagne vinegar (from last week’s recipe).
A perfect wine pairing – crisp Chardonnay.
Halibut is in season normally from April to November. It’s a great source of protein and vitamin B3. It is also high in omega-3 fatty acids. It lends itself easily to different sauces.
How to know if fish is fresh:
1) Look them in the eye if you can. Clear, bright eyes are signs of the freshest fish; the eyes of a less fresh fish will be dull of greying.
2) If the fish still has its skin on it, check it for shine and brightness. A fresh fish should look metallic and clean. Dull or discolored scales could be a sign of a less fresh one.
3) It should not smell fishy. An overwhelmingly strong smell is a sign that the fish is past its prime.
4) If the fish is in fillets, press your finger gently against the flesh. The indentation should disappear quickly as the fish springs back into form. A lasting indentation could mean the fish is no longer good.
5) The flesh of the fish should be moist and not spongy. Fish that is yellowing or discolored is past its best before date.
Do you have a favorite halibut recipe?
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