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    • Halibut with Red Chile-Lime Sauce

    Halibut with Red Chile-Lime Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    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.

     

     

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    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

    • Step-by-Step Method for Halibut with Red Chile-Lime Sauce
    • Pat halibut fillets dry with paper towel
    • Season both sides of halibut fillets with salt and freshly ground black pepper
    • Heat 1 tablespoon olive oil in a nonstick or stainless skillet over medium-high heat
    • When oil is shimmering but not smoking, add halibut fillets to pan
    • Sear halibut fillets undisturbed for 3–4 minutes, until golden and crisp
    • Flip fillets and continue cooking for another 2–3 minutes, until just cooked through (internal temp ~52°C/125°F)
    • Remove halibut to a warm plate; tent with foil to rest
    • In parallel, heat remaining 1 tablespoon olive oil in a separate saucepan over medium heat
    • Add chopped shallots and cook, stirring, until softened (about 2 minutes)
    • Add minced garlic, ground cumin, and red pepper flakes; cook, stirring constantly, for 30 seconds
    • Deglaze pan with white wine, scraping up any fond; simmer until reduced by half
    • Add chicken broth and continue simmering until sauce has reduced by approximately one third
    • Stir in freshly squeezed lime juice and unsalted butter until emulsified and glossy
    • Remove sauce from heat and stir in chopped fresh cilantro
    • Taste sauce and adjust seasoning with salt and pepper if necessary
    • Plate each halibut fillet on a warm plate
    • Spoon red chile-lime sauce generously over and around each fillet
    • Garnish with additional cilantro if desired
    • Serve immediately, pairing with steamed vegetables or a light grain (optional)