Fish & Shellfish

Cilantro-Lime Halibut

Cilantro Lime Halibut
Cilantro Lime Halibut

Food like this that keeps me feeling great. Full of flavor, protein, vitamins – this is the kind of food that keeps me “on track.”

The sauce is light. I’ve stuck with chicken stock, white wine and lime juice as its base. When I made it originally back in 2012, I also used an infused oil that was available at Mollie Stones. It was called Nona Luisa’s Blood Orange infused Olive Oil. With just a tad of it in the pan at the beginning, it gave the dish an extra zest. I’m not sure that it is still available.

To keep things light, grain-free, and low-carb in general, serve this over a bed of greens, or with a Cucumber and Avocado Ceviche piled on top. For today, lettuce with a little blood-orange olive oil vinaigrette did just fine.

Cilantro-Lime Halibut
Prep time
Cook time
Total time
Cilantro and lime are the perfect pairing for halibut.
Recipe type: Main
Serves: 2
  • 2 (1/2 lb) Northern Halibut Filets
  • 2 tsp Mollie Stone's Blood Orange Olive Oil (or regular olive oil)
  • Dusting of garlic-pepper
  • ¼ cup white wine
  • ¼ cup chicken stock
  • Juice of one lime
  • 2 green onions, chopped from the white part halfway up the green part
  • Another slug of Blood Orange Olive Oil
  • A bunch of fresh cilantro
  • Salt and Pepper to taste
  1. Heat the oil in a large frying pan over medium heat. Coat the filets with garlic pepper on the flesh side. When pan is heated, add filet flesh side down to pan to sear that side. Allow to cook for about 30 seconds. Then flip filets over with tongs.
  2. Add white wine to pan and cover to steam. After about 2 minutes, much of the wine will have evaporated. Add the chicken stock gradually. Allow the filets to steam for another couple of minutes. Then add the lime juice. When bubbling and both filets are opaque all the way through, add the green onions to the pan and swirl in the sauce for a moment.
  3. Remove filets to beds of lettuce. Add a tsp of the Blood Orange Olive, swirl the green onions in the sauce one more time and then pour equal parts over the fish.
  4. Garnish with fresh cilantro and lime wedges. Sprinkle with salt and pepper to taste. Serve immediately.


Fish & Shellfish Sauces Sides Uncategorized

Pan Seared Halibut w/ Leek-Dijon Sauce, Creamy Leek Mashed Potatoes and Kale Chips

Pan Seared Halibut
Pan Seared Halibut

Okay, I’m officially back on a health kick, which is why I’ve been blogging a little less frequently lately. I actually go to the gym now! But, I’m determined to eat delicious, healthy dishes and am eager to share them all with you, so here we go. Today’s installment is a seared halibut with mashed potatoes and kale chips. Now, I didn’t totally skimp on the ingredients here. I use real butter and olive oil and even whole milk in the mashed potatoes – one could substitute skim milk, cooking spray and so on, but my strategy is to eat flavorful foods but be careful with the portions and to choose foods that have tons of vitamins and minerals and aren’t high in bad fat. We’ll see if it works.

The sauce below breaks some rules because I needed to use ingredients that were on hand. The good news is that it turned out great anyway. Normally, I would have used heavy cream and wine and so on, but I didn’t have any of either, so I used chicken stock and whole milk instead and to my delight, the sauce thickened up nicely and was flavorful too. Again this sauce could easily be tweaked. You could take out the mustard and put in sour cream and paprikah instead or you could keep the mustard and also add capers or olives. I just love mustard and leeks, so that’s how I did it.

Pan Seared Halibut with Leek-Dijon Sauce
Serves 4


4 Halibut fillets about 1/2 lb each
Salt and pepper
Olive oil
2 Tbsp Dijon mustard
1 Tbsp olive oil
1/2 cup chicken stock or white wine
1/2 cup whole milk
1 Tbsp butter
1 leek, trimmed and finely chopped
1 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice


1. Season halibut fillets with salt and pepper and set aside. In a medium bowl, whisk together mustard, olive oil, chicken stock, and milk. Set aside.

2. Heat about 2 tbsp of olive oil in a large sautée pan over medium-high heat. Add fillets to the pan and sautée on one side for about 3 minutes. Flip carefully and sautée for another 3-5 minutes. If the fillets are very thick, they may take a little longer, but be careful not to overcook them. They should flake with a fork and be just opaque (maybe even a little teeny bit translucent in the very middle depending on your taste). Remove to a warmed plate.

3. Add butter to the same pan. Add leeks and sautée gently until softened, about 2 minutes. Add the milk and mustard mixture. Simmer over medium heat until thickened, about 5 minutes. Grate lemon zest over the sauce and squeeze about a Tbsp of lemon juice into the sauce. Stir to mix. Spoon sauce over fish (and mashed potatoes) and serve immediately.

Creamy Leek Mashed Potatoes
Serves 4


4 Yukon Gold Potatoes
Salt and pepper
1 leek trimmed and chopped finely
1 Tbsp butter
1/2 cup whole milk or more


1. Peel potatoes and cut into one-inch pieces. Boil for about 15 minutes or until fork tender. In the meantime, melt butter over medium heat in a medium sautée pan. Add leeks and sautée until softened and slightly browned, about 4-5 minutes. Spoon into large bowl. Drain potatoes into same bowl. Add milk and mash either with hand masher or electric hand mixer. Season with salt and pepper.

Kale Chips
Serves 4


4 large leaves of Dino Kale (curly leaf kale can work too)
1 Tbsp of extra virgin olive oil
Sea salt to taste


1. Preheat oven to 400˚F or use your convection setting and preheat it to 375˚F.

2. Wash and dry kale leaves. I left the stems on mine, but it really is better to remove them, because they remain tough and stringy while the rest of the pieces of kale becomes paper thin and crispy. Remove a stem by folding the kale in half and cutting away the stem.

3. Brush kale leaves with olive oil and season with fresh ground sea salt. Lay them side by side on a cookie sheet and bake for about 5 minutes. Flip them over and bake for another 5-7 minutes or until leaves are slightly browned, paper thin and crispy. Serve immediately as garnish over the fish.

Pan Seared Halibut
Pan Seared Halibut

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