Pan Seared Halibut with Cilantro Mint Sauce

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Pan Seared Halibut with Cilantro Mint Sauce – I get so excited when Halibut season rolls around. First, Halibut is such a wonderful fish, because its mild flavor allows for a lot of creativity in crafting Halibut recipes. Second, Halibut season marks the arrival of warmer weather — summer is on the way! This pan seared Halibut recipe is fresh and super flavorful, incorporating fresh herbs and asian flavors that are tasty and simple to prepare. The sauce is smooth, rich, and creamy without actually using any cream or heavy ingredients. The use of mango in the sauce adds a luscious texture and just a hint of sweetness that balances the flavor of the sauce. The great thing about this cilantro mint sauce is that it is really fresh and healthy while also being delicious. If you are looking for a wonderful dish to wow your family or dinner guests this time of year, try this pan seared Halibut recipe. – Wild Halibut (cut into 4 equal portions), lime (juiced), ground coriander, course salt, freshly ground pepper, For the Cilantro Mint Sauce: fresh cilantro leaves, fresh mint leaves, mango (peeled and chopped), fresh ginger root, olive oil or avocado oil, lime (juiced), rice vinegar, fish sauce (msg and gluten free), course salt, freshly ground pepper, For Stir Fried Kale and Carrots: kale (preferably organic), carrots ( peeled then shaved into long strips), fresh ginger root (minced), Garlic (sliced), , To Marinade the Fish: Arrange the fish in a glass baking dish, pour the lime juice over the fish, then sprinkle the fish with the coriander, salt and pepper. Place the dish in the refrigerator and let the fish marinate for approximately 30 minutes. ; For the Cilantro Mint Sauce: Place the mango, cilantro, mint, oil, vinegar, fish sauce, ginger salt and pepper to the pitcher of a blender. Cover with a lid and puree the mixture until smooth. Taste the sauce to check that it is not too acidic. If there is too much acid, add more mango. If it is too sweet, add more lime juice or rice vinegar. If you choose not to use the fish sauce, you will need a bit more salt than if you are using fish sauce. Once the sauce is done, cover it and place it in the refrigerator until ready to serve. ; To Cook the Fish: Preheat your oven to 425℉. Place a large non-stick pan or cast iron skillet over high heat.
; Add about 2 tsp avocado oil or olive oil to the pan. Once the pan and oil are hot, add the four equal portions of halibut to the pan, skin side down. Cook the fish for approximately two minutes on each side. Once both sides of the fish have been seared, place the pan in the hot oven and continue cooking the fish for approximately 10 to 15 minutes more. Approximately 10 minutes for medium rare and 15 for medium, depending on the thickness of the fish. Thinner cuts will cook faster so watch the fish carefully.
; While the fish is in the oven, you can quickly cook the vegetables.
; For the kale and carrots: Heat a large skillet or wok with 2 tsp sesame oil or avocado oil over medium high heat. Once the pan and oil are hot, add the ginger and garlic to the pan. Stir fry the garlic and ginger until soft and fragrant. Add the kale and carrots to the pan and stir until wilted, approximately 5-7 minutes.
; For plating: Once the vegetables are cooked and the fish is done you are ready to plate the dish. Arrange four plates on your counter, spoon some sauce in the center of each plate. Using the back of your spoon spread the sauce sideways. Place one piece of fish on one end of the sauce and place some veggies on the other end of the sauce. Place some of the extra sauce in a small pitcher and bring it to the table in case anyone wants more sauce. The extra sauce will keep in your refrigerator for up to two days. Enjoy! ; ; – – Dinner – Main Dish – American – Asian – Dairy Free – Gluten Free – Lectin Free – Low Carb – Paleo – Pescatarian – Vegan – Vegetarian – #cilantromintsauce – #eatingenchanted – #halibutrecipes