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Cooking On The Ranch Home Page > Main Dishes, Seafood > Flaky Sweet Halibut With Cilantro Lime Bread Crumb Topping

Flaky Sweet Halibut With Cilantro Lime Bread Crumb Topping

June 17, 2012 By Lea Ann Brown 40 Comments

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This is a recipe for pan seared halibut. 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. Let’s take a look at this Pan Seared Halibut recipe.

 

Easy and healthy Cilantro halibut recipe. Topped with a cilantro lime breadcrumb topping.

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 Mango Salad with toasted pepita dressing topped with crumbled queso fresco, we enjoyed a very special southwestern meal. I’ve included an affiliate link for Rick Bayless for your convenience.

This would work fine with Mahi-Mahi or even Tilapia. But I would recommend the thicker filet of the halibut.  Any type of finely ground bread crumbs would do, but I always have a container of Italian bread crumbs in the pantry. Combining the two flavor combinations made for a wonderful crunchy flavor on that fish.  For a cleaner flavor, use Panko. This is a very clever pan seared halibut recipe.

Recipe for Pan Seared Halibut with Cilantro Lime Bread Crumb Topping

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Your feedback is valuable to me for developing future recipes. And if you have a favorite easy chicken stir-fry recipe, let me know, I’d love to give it a try.

More Halibut Recipes:

  • Heavenly Halibut
  • Refreshing Halibut Ceviche “Veraqcruz”

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5 from 1 vote
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Flaky Sweet Pan Seared Halibut With Cilantro Lime Bread Topping
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

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. Let's take a look at this Cilantro Halibut recipe.

Course: Main Course Seafood
Cuisine: Southwestern
Servings: 2
Author: Lea Ann, Highlands Ranch Foodie
Ingredients
  • 3/4 pound Halibut
  • 4 tablespoons lime juice divided
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup bread crumbs panko or italian
  • 1 clove garlic minced
  • 4 tablespoons cilantro crushed divided
  • 1 teaspoon lime juice zest
  • fresh ground pepper
Instructions
  1. 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.
  2. 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.
  3. Spread over the fish and cook until fish flakes easily.
  4. Blend the remaining lime juice and oil together. Drizzle over fish.
  5. Combine remaining cilantro and lime zest and sprinkle over fish.
  6. Serve hot with warmed tortillas and lime wedges.

Looking for other seafood recipes for those thick cuts of fish?  How about:

Pesto Sea Bass with Tomato Relish

Sea Bass with Pesto and Tomato Relish

Pan Seared Halibut Recipe with Cilantro Lime Bread Crumb Topping  … It’s What’s for Dinner.

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Related posts:

Smoked Salmon Pasta Salad with Dill
Cook Street Mussels with White Wine Pernod Broth
Refreshing Halibut Ceviche "Veracruz"
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Filed Under: Main Dishes, Seafood Tagged With: halibut recipe

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Comments

  1. [email protected] Picnic at Marina says

    June 17, 2012 at 9:29 am

    I haven’t had a halibut in two years!!! Since we moved from Seattle to a dry country fish is rare on our table… Your halibut looks fantastic!

    Reply
  2. Jane says

    June 17, 2012 at 1:22 pm

    Yum, I love halibut – fresh Alaskan is the best! It can be so expensive here. The whole meal sounds amazing!

    Reply
    • Lea Ann says

      June 17, 2012 at 3:07 pm

      This is marked “wild caught” at Whole Foods and yes, it’s EXpensive. $28/pound.

      Reply
  3. Karen says

    June 17, 2012 at 2:33 pm

    We love fish at our house, but one of us hates cilantro 😉 I love the sound of this, Lea Ann!

    Reply
    • Lea Ann says

      June 17, 2012 at 3:07 pm

      Oh Karen, please don’t tell me that you’re the cilantro hater?!?!? 🙂 You could substitute parsley. Would probably go better with the Italian Bread crumbs anyway.

      Reply
  4. Larry says

    June 17, 2012 at 3:31 pm

    The fish sounds very good but the salad looks magnificent – are you planning a post detailing it.

    Reply
    • Lea Ann says

      June 17, 2012 at 4:27 pm

      I will. I would agree with your opinion. It’s magnificent. And the Champagne Mangoes are wonderful with this.

      Reply
  5. Sue/the view from great island says

    June 17, 2012 at 4:59 pm

    Oh my gosh does that meaty piece of halibut look great. The topping sounds like it’s got just enough zing without overpowering that lovely fish.

    Reply
    • Lea Ann says

      June 18, 2012 at 10:51 am

      Exactly Sue. The topping added a nice crunch and mild flavor. As always, thanks for stopping by.

      Reply
  6. Karen Harris says

    June 18, 2012 at 6:29 am

    Darned right halibut is expensive and haddock is hard to find. It love this topping and the salad. What a great summer supper.

    Reply
    • Lea Ann says

      June 18, 2012 at 10:49 am

      It was really good Karen. $28/pound expensive good. 🙂

      Reply
  7. Barbara says

    June 18, 2012 at 6:31 am

    The champagne mango salad looks delicious, Lea Ann. I’m not a cilantro fan and usually substitute parsley. Think it will work just fine in this recipe.

    Reply
    • Lea Ann says

      June 18, 2012 at 10:49 am

      Parsley actually makes more sense with the Italian bread crumbs. Thanks Barbara

      Reply
  8. Jenn's Food Journey says

    June 18, 2012 at 6:36 am

    That halibut looks fantastic! Love the crust – although I’d have to switch it out with parsley or something if I made it. Chris so dislikes cilantro – then again, I could make it just for me!!!

    Reply
    • Lea Ann says

      June 18, 2012 at 10:48 am

      Parsley would be great on this. I’m just such a cilantro FREAK-o, I find myself using it a lot.

      Reply
  9. Cathy at Wives with Knives says

    June 18, 2012 at 8:19 am

    What a great meal, Lea Ann. Even here on the Pacific NW coast halibut is very expensive and I’m very careful how I prepare it – I think simple is always best. Your crumb topping is making my mouth water and I love the green salad you served with the fish. Any time you mention Rick Bayless you get my attention. Wonderful post.

    Reply
    • Lea Ann says

      June 18, 2012 at 10:47 am

      Thanks Cathy. I’m always nervous cooking am expensive and thick cut of fish like that. I don’t know how, but I got it cooked perfectly. ::: whew! I’ll post the salad recipe soon.

      Reply
  10. Mick says

    June 18, 2012 at 9:12 am


    Nice! Simple, healthy and delicious! After seeing the picture I have to stop working and eat immediately!

    Reply
    • Lea Ann says

      June 18, 2012 at 10:46 am

      Thanks Mick. Always a tremendous compliment coming from a professional.

      Reply
  11. Barbara says

    June 18, 2012 at 11:05 am

    If this isn’t right up your alley, I’d be surprised.
    http://www.sprinklebakes.com/2012/06/spaghetti-western-cupcakes.html

    Reply
    • Lea Ann says

      June 18, 2012 at 5:23 pm

      I headed right over there and you’re right, it’s right up my alley. Also love her blog, I’m a new subscriber.

      Reply
  12. Susan says

    June 18, 2012 at 3:28 pm

    I love halibut but wish it weren’t so expensive! I could eat it once a week. Delicious preparation with the cilantro and citrus flavors.

    Reply
    • Lea Ann says

      June 18, 2012 at 5:24 pm

      Thanks Susan. I agree, I’d eat it twice a week if I were rich.

      Reply
  13. vianney says

    June 18, 2012 at 9:24 pm

    Stunning!! a flavor packed plate, I love the topping !! bookmarking for the weekend!

    vianney

    Reply
    • Lea Ann says

      June 20, 2012 at 1:37 pm

      Thanks Vianney! Always good to hear from you. Let me know how you like it.

      Reply
  14. Sam @ My Carolina Kitchen says

    June 19, 2012 at 4:06 am

    I’m in love the lime bread crumbs. We always used limes on fish when we lived in the Bahamas. Limes grew everywhere in the islands and lemons were expensive to buy and often not very fresh. Will definitely try this. You know I love mangos too.
    Sam

    Reply
    • Lea Ann says

      June 20, 2012 at 1:36 pm

      I’m a lime fanatic. Would choose it many times over lemons. Let me know how you like it Sam.

      Reply
  15. Joanne says

    June 19, 2012 at 5:36 am

    Wow what a delicious meal! I’m definitely making this for my parents the next time I go home to visit!

    Reply
    • Lea Ann says

      June 20, 2012 at 1:35 pm

      Let me know how you like it Joanne.

      Reply
  16. Rhonda says

    June 19, 2012 at 7:32 am

    Look at that halibut, I could sink my teeth right into the screen! Girl, I love me some cilantro! I so have to have halibut with cilantro soon.

    Reply
    • Lea Ann says

      June 20, 2012 at 1:35 pm

      Let me know how you like it Rhonda.

      Reply
  17. Velva says

    June 19, 2012 at 9:25 am

    Halibut is one of the fishes that I can enjoy-Unfortunately, for me enjoying fish has been a challenge. I know that halibut (especially wild) can be pricey-Its worth it if it is enjoyed,

    As always, thanks for sharing with us.

    Velva

    Reply
    • Lea Ann says

      June 20, 2012 at 1:34 pm

      I hear ya sistah! I paid $28/pound. It’s only for a special meal around here.

      Reply
  18. Mary says

    June 19, 2012 at 5:51 pm

    What a lovely meal. The halibut looks wonderful and the ingredients you’ve used to make it guarantee that it will be delicious. The lime crumbs are a great addition.I hope you have a great day. Blessings…Mary

    Reply
    • Lea Ann says

      June 20, 2012 at 1:33 pm

      Thanks so much Mary, quite a compliment coming from you. Thanks for stopping by and the comment.

      Reply
  19. Vickie says

    June 22, 2012 at 10:42 am

    mmm . . . love the flavor combo here. Cilantro and lime combined with crunchy crumbs sound like a perfect topping for fish. Gorgeously plated!

    Reply
    • Lea Ann says

      June 22, 2012 at 2:36 pm

      It was goooo-OOD.

      Reply
  20. Chris says

    June 22, 2012 at 12:32 pm

    That halibut looks flawlessly cooked, Lea Ann. When I see fish like that, I WANT to like fish. I just can’t.

    Reply
    • Lea Ann says

      June 22, 2012 at 2:39 pm

      Well, if you can suck the head of a crawdaddy………….. just sayin.

      Reply

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  1. Heavenly Halibut, Broiled Halibut Fillets | Cooking On The Ranch says:
    January 7, 2019 at 9:44 am

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