0
0 ITEM(S) - £0.00 GO

Menu

    • Halibut with Red Chile-Lime Sauce

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 250; Fat 17g; Carbs 7g; Protein 28g
    Halibut with Red Chile-Lime Sauce is a delicious and easy-to-make dish that will surely please. This flavour-packed recipe combines fresh halibut fillets with a zesty red chile-lime sauce. The combination of flavours will tantalize your taste buds, and the dish can be served as an entrée or a side dish. The preparation is simple, and the ingredients are easy to find, making this a great meal to make for any occasion.    
    1 rating
    layout 0 comment

    Ingredients

    • 4 (6-ounce) halibut fillets
    • Salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • 1/4 cup chopped shallots
    • 2 cloves garlic, minced
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon red pepper flakes
    • 1/4 cup white wine
    • 1/2 cup chicken broth
    • 2 tablespoons freshly squeezed lime juice
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon butter

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Place the halibut fillets in the skillet and cook for 8-10 minutes, flipping once halfway through. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.