Halibut with Cilantro & Lime

Halibut & Sauce

• 1 pound fresh skinless halibut fillet — cut into even 1-inch pieces
• 2 tablespoons fresh lime juice
• ¼ cup low-sodium soy sauce
• 1 teaspoon cornstarch
• ½ teaspoon fresh ginger — minced
• 1 teaspoon vegetable oil
• ½ cup red onion — thinly sliced
• 2 cloves garlic cloves — minced
• ¼ cup cilantro — coarsely chopped

Garnish

• lime — cut into wedges
• cilantro — coarsely chopped

1. Prepare the Fish: Check the halibut for pin bones, pat it dry, and cut it into even 1-inch pieces. Place the fish in a medium mixing bowl and toss with fresh lime juice. Let stand for 5 minutes while making the sauce, but no longer than 10 minutes.16 oz halibut, 2 tbsp lime juice
2. Make the Sauce: In a small bowl, whisk the low-sodium soy sauce, cornstarch, and fresh ginger for about 20 seconds, until the cornstarch is fully dissolved and the mixture is smooth.¼ cup low-sodium soy sauce, 1 tsp cornstarch, ½ tsp ginger
3. Cook the Aromatics: Heat the vegetable oil in a large nonstick skillet or well-seasoned wok over medium heat. Add the red onion and garlic and cook, stirring with a flexible spatula, for about 2 minutes, until fragrant and slightly softened but not browned.1 tsp oil, ½ cup red onion, 2 garlic cloves
4. Cook the Halibut: Add the halibut pieces to the skillet in as even a layer as possible. Cook gently for 2–3 minutes, turning once carefully with the spatula, until the fish is mostly opaque around the edges but still slightly translucent at the center.16 oz halibut
5. Finish and Serve: Stir the sauce mixture again, pour it into the skillet, and gently turn the fish to coat. Continue cooking over medium heat for 30–60 seconds, until the sauce bubbles and lightly thickens and the thickest pieces of halibut are opaque, separate easily with a fork, and register 145°F. Remove the skillet from the heat and fold in the fresh cilantro. Serve immediately with lime wedges and steamed rice if desired.sauce mixture, ¼ cup cilantro, lime wedges