Pan-Seared Halibut with Coconut Lime Sauce

A sophisticated, restaurant-quality main dish featuring delicate, flaky pan-seared halibut fillets finished in a bright and creamy coconut-lime reduction with a hint of ginger and chili for a modern flair.

Prep: 15 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 2 pieces halibut fillets
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp olive oil
• 0.5 cup coconut milk
• 1 piece lime
• 1 tsp ginger
• 1 clove garlic
• 0.5 tsp red chili
• 2 tbsp cilantro

Cooking instructions

1. Pat the halibut fillets dry with paper towels and season evenly on both sides with salt and black pepper.
2. Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the halibut and sear for 4 minutes per side until the fish is golden brown and reaches an internal temperature of 145°F. Remove the fish to a plate and cover loosely to keep warm. (about 8 min)
3. In the same pan, reduce heat to medium. Add the minced garlic, grated ginger, and minced red chili, sautéing for 1 minute until fragrant. (about 1 min)
4. Pour in the coconut milk and simmer for 3 minutes until slightly thickened, then stir in 1 tablespoon of fresh lime juice and lime zest. (about 3 min)
5. Return the halibut to the pan for 30 seconds to coat in the sauce, then garnish with chopped fresh cilantro before serving. (about 1 min)