Simple Seafood

Cilantro-Lime Seared Halibut with Fresno Chilis

Sep 29, 2020

Don’t let fish intimidate you – this simple halibut preparation requires very little legwork but delivers a lot of fresh flavor. Smother your halibut (or your favorite white fish) in zesty lime, white wine, and cilantro and enjoy it alongside julienned sautéed vegetables, coleslaw, or fluffy rice.


2 Servings

Cook Time

Prep Time: 10 Minutes
Cook Time: 10 Minutes

  • 2 6 oz fresh halibut filets
  • Salt and pepper to taste
  • 2 cloves of garlic crushed
  • 1/2 cup of white wine
  • 1 tbsp of fresh cilantro, chopped
  • 1 tbsp of lime juice
  • 1 tsp of lime zest
  • 2 tbsps of olive oil
  • Scallions, thinly sliced
  • 1 Fresno chili pepper, sliced for garnish



Generously season your halibut with salt and pepper about an hour before cooking and place in the fridge.


Lightly oil your Essential Pan with a neutral cooking oil (e.g. canola, grapeseed, or vegetable oil). Warm the pan over high heat. Sear the halibut skin side down for about 1-2 minutes without moving it. Flip over the fish and repeat.


Remove the halibut and turn the heat down to medium. Add olive oil and garlic to the pan and cook until fragrant. Then, add wine, cilantro, lime zest, and lime juice. Cook until hot.


Add your halibut back into the pan and baste filets. Cook on both sides, basting frequently for 2-4 minutes until the fish is cooked through – it should be opaque and flaky.


Remove from heat and serve with cilantro, thinly sliced fresno chilis, and another lime squeeze.


If you’re newer to the fish game, let us give you a few tips for selecting the best catch every time. White fish, like halibut, cod, grouper, catfish, and snapper, is affordable, mild in flavor, and quick to cook, making it a great weekday go-to. When buying, pay attention to the thickness called for in the recipe – this will have a big impact on the cook time of the fish. And, use your eyes and nose when selecting your fish. Fresh fish should smell a bit sweet, but fish past its prime will have a strong, fishy odor. Fillets or steaks should be firm and bright looking, without any spots or discoloration.

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