Marinated Halibut With Cilantro-Lime Butter Sauce
- Ready In:
- 42mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Marinade and fish
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons minced fresh gingerroot
- 2 garlic cloves, peeled and minced
- 1⁄4 teaspoon crushed red pepper flakes
- 1 1⁄3 lbs halibut fillets, cut into 4 serving pieces
-
Sauce
- 1⁄2 cup dry white wine
- 1⁄2 cup fish stock or 1/2 cup clam juice
- 2 tablespoons rice vinegar
- 2 garlic cloves, peeled and minced
- 1 tablespoon minced fresh gingerroot
- 1⁄2 cup cilantro leaf
- 1 teaspoon finely grated lime zest
- 1 tablespoon lime juice
- 1⁄4 cup unsalted butter
- 1 pinch crushed red pepper flakes
- 1 pinch salt
- fresh ground black pepper
directions
- To prepare the marinade: Combine soy sauce, sesame oil, ginger, garlic and pepper flakes.
- Place fish in a glass dish and add marinade.
- Marinate in refrigerator 2 hours, turning fish over after 1 hour.
- To prepare the sauce: In a medium saucepan combine the wine, stock or juice and vinegar.
- Boil until syrupy. You will have no more than a few tablespoons left.
- Set aside.
- In a food processor combine the garlic, ginger, cilantro, lime zest and juice, butter, red pepper flakes, salt and pepper; process until smooth.
- Set aside.
- Remove the fish from the marinade, scraping off the ginger and garlic and discarding any leftover marinade.
- Place in a baking pan or on a broiling pan and bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until done.
- To finish sauce: Reheat wine reduction over medium heat.
- Slowly add pieces of cilantro butter, whisking until sauce is lightly thickened. Do not boil.
- Pour the sauce over the fish and serve.
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Reviews
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Tweaks
-
Meanie this is by far the best fish recipe I have tried here on zaar!! Thank you so much for making a very special dinner extra special. The only alterations I made to the recipe, was I increased the amt of garlic from 2 to 5 cloves (in the sauce), instead of pepper flakes in the sauce, I used 3 fresh chilli (seeded). This was just fantastic!! And I used clam juice instead of fish stock for the sauce. :) Thanks Meanie!!
RECIPE SUBMITTED BY
Dawnab
Moses Lake, Washington
<p>I have been in manufacuting for over 20 years and love it, I tried to stay away for a while but realised its a daily goal that brings much satisfaction to me and I want to keep improving it every day. I have the most wonderful husband anyone could ask for and a beautiful daughter at home and a son on his on (mostly) and they gave me a beautiful new grandson in June. I live in Moses Lake, WA and enjoy hiking, camping, fishing and four wheeling. I love the zaar and find something new each time I visit. Join me in any thread, my sharp wit is known to all! <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting" /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br /><img src="http://www.recipezaar.com/members/home/1956/herbssticker1.jpg" alt="" /></p>