Cilantro-Lime Halibut with Fresh Tomatoes
A light and easy way to prepare fish. Serve with fresh corn,
Black Beans with Lime, or rice.
2-3 teaspoons of olive oil for coating the roasting pan, plus another 3 tablespoons olive oil for the cilantro/lime mixture
3/4 cup fresh, chopped cilantro
1 1/2 tablespoon grated lime zest
3 garlic cloves, minced
4 halibut fillets (about 6 to 8 ounces each), washed and patted dry
Salt and pepper to taste
2 Roma tomatoes, chopped
Heat oven to 425 degrees.
Prepare the roasting pan, by wiping a thin layer of olive oil on the bottom with a paper towel.
Combine the remaining 3 tablespoons of olive oil, the cilantro, lime zest, cumin and garlic in small bowl. Set aside.
Wash and pat dry the fish fillets and season generously with the salt and pepper. Transfer the fillets to the prepared baking dish and coat to with the cilantro-lime mixture.
Place the baking dish in the heated oven and roast the fillets for about 8 to 10 minutes; in the last few minutes of roasting time, equally place the chopped tomatoes on top of the each fillet. Cook until the fish is flaky and opaque throughout.
Serves 4.
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