Flaky sweet Halibut is a perfect platform for this toasted cilantro and lime bread crumb topping. It’s an elegant, easy and incredibly tasty dinner.
Beautiful wild caught Halibut is expensively showcased in our markets right now. I grabbed 3/4 pound and sauteed it into this delicious dinner for two. Served alongside a Rick Bayless inspired Avocado, and Champagne Mango salad with pine nut dressing topped with crumbled queso fresco, we enjoyed a very special southwestern meal.
This would work well with Mahi-Mahi or even Tilapia. Any type of finely ground bread crumbs would do, but I needed to use up some Italian bread crumbs and combining the two flavor combinations made for a wonderful crunchy flavor on that fish. I won’t change it up in the future unless I just don’t have Italian in the pantry.
- ¾ pound Halibut
- 4 tablespoons lime juice, divided
- 1 teaspoon salt
- 2 tablespoons olive oil
- ¼ cup dry Italian bread crumb
- 1 clove garlic minced
- 4 tablespoons cilantro crushed, divided
- 1 teaspoon lime juice zest
- fresh ground pepper
- Rub the fish with half the lime juice and salt. Place skin side down in a heavy skillet and saute in olive oil until almost done. Turn during cooking.
- In another skillet add olive oil and heat. Add the breadcrumbs, garlic, salt and 2 T. cilantro. Toast over low heat, stirring constantly until crumbs are golden brown.
- Spread over the fish and cook until fish flakes easily.
- Blend the remaining lime juice and oil together. Drizzle over fish.
- Combine remaining cilantro and lime zest and sprinkle over fish.
- Serve hot with warmed tortillas and lime wedges.
Cilantro Halibut…It’s What’s for Dinner.