Seared Halibut With Cilantro Salsa
16
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
(Photo: Roberto Caruso)
This quick weeknight dinner is ready in a flash. Top off seared halibut with flavourful green salsa and serve it over our orange-ginger slaw (the recipe is at the end!)
Ingredients
1 tsp olive oil
4 100-g halibut fillets
2 cups packed cilantro leaves
2 seeded jalapenos
1 tbsp red-wine vinegar
2 tbsp lime juice
1/8 tsp salt
Instructions
Heat a medium non-stick frying pan over medium-high. Add 1 tsp olive oil, then 4 100-g halibut fillets, skin-side up, to pan. Cook until underside of fillet is light golden, about 3 to 4 min. Flip fish and continue cooking until a knife tip inserted in thickest part of fish and held for 10 sec comes out warm, about 3 more min.
Add 2 cups packed cilantro leaves to a food processor along with 2 seeded jalapenos, 1 tbsp red-wine vinegar, 2 tbsp lime juice and 1/8 tsp salt. Whirl until cilantro is finely chopped. Serve over halibut.
Nutrition (per serving)
Calories 113, Protein 19g, Carbohydrates 1g, Fat 3g, Sodium 124mg.
Side Dish: Orange-ginger slaw recipe
Grate 1 tsp zest from 2 oranges into a large bowl. Slice peel from top and bottom of oranges. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments over bowl with orange zest. Squeeze leftover orange pulp to extract remaining juice in a measuring cup. Reserve 1/4 cup juice.
Cut leaves from a small head of napa cabbage. Reserve stems for another use. Shred leaves into thin strips. They should measure about 3 cups.
Combine reserved orange juice with orange zest and segments, 2 tsp apple cider vinegar, 1 tsp each finely grated ginger and fish sauce and 1/2 tsp honey in a large bowl. Add shredded cabbage and 1 cup shredded carrot. Toss to coat. Let stand for at least 5 min before serving.
