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Roasted Halibut and Green Beans with Asian Cilantro Sauce

Roasted Halibut and Green Beans with Asian Cilantro Sauce

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  • 2 cups loosely packed cilantro leaves (from 1 large bunch)
  • 2 tablespoons fresh lemon juice
  • 1 green onion, chopped (about 1/4 cup)
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)
  • 5 tablespoons safflower oil, divided
  • 2 teaspoons Asian sesame oil, divided
  • 3 teaspoons soy sauce, divided
  • 2 8-ounce halibut fillets, each about 1-inch thick
  • 2 cups green beans, halved
  • 2 cups stemmed shiitake or oyster mushrooms

Recipe Preparation

  • Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.

  • Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

Recipe by Bon Appétit Test KitchenReviews Section

Roasted Halibut and Green Beans with Asian Cilantro Sauce

The sauce was similar to the consistency of a relish. Spicy, but oh so good. It reminds me of the green salsa my friend made last summer. i poured it over everything.

Source: Bon Appétit March 2006
2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)
5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons soy sauce, divided

2 8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms

Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor puree. Season sauce to taste with salt.

Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

Market tip: Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.

11 Recipes That Prove the Versatility of Halibut

Halibut–it’s not just for the hell of it! It’s high in protein and Omega-3 fatty acids, low in fat, and mild in flavor. Wild Alaskan halibut is certified sustainable. And–best of all–it’s so versatile. From fish and chips to Asian broths, check out these awesome halibut recipes to perk up your seafood repertoire.

1. Baked Halibut Puttanesca with Crostini

This spicy, savory recipe keeps halibut moist by baking it gently in tomato sauce. Just toast your crostini, bake the fish in this sauce packed with briny olives and salty anchovies, and before you know it, you will have a new twist on an old favorite that will have your family clamoring for more! Get our Baked Halibut Puttanesca with Crostini recipe.

2. Fish and Chips

One of the best uses for halibut is fish and chips. The fish stays moist inside this puffy, crispy beer batter, and once the batter comes together, the dish is ready in a flash. Serve it with freshly fried potatoes, tangy malt vinegar, and a creamy coleslaw. It will be a taste of merry olde England right in your kitchen. Get the recipe here.

3. Asian-Spiced Halibut

For those who have invested in a sous vide machine, this recipe is a keeper. Halibut is marinated in soy, sesame, and lime before being plied with aromatics like cilantro and green onions. It’s then cooked gently in a vacuum sealed bag in a water bath before being served over rice. It’s tender, it’s fragrant, and it’s a showstopper! Get the recipe here.

4. Halibut with Orange-Parsley Butter and Succotash

This summery recipe pulls out the grill and all of summer’s fresh produce. Freshly grilled halibut is topped with a verdant, tangy compound butter and then laid over a bacon and corn filled succotash. Feel free to supplement the succotash with your garden’s vegetables for a personalized touch. Get our Halibut with Orange-Parsley Butter and Succotash recipe.

5. Halibut Cakes

These golden brown cakes take some time to make but are well worth the effort. The halibut is gently poached and chilled before being flaked with a fork and mixed with mustard, miso, panko, and aromatics like green onions and cilantro. It’s then coated in cornmeal and shallow fried until it is crispy without and creamy within. This Asian-inflected dish would be delicious with some sriracha-tinged tartar sauce. Get the recipe here.

6. Grilled Halibut with Lemon-Basil Vinaigrette

Because who doesn’t have extra basil exploding out of their gardens by the end of the summer? This simple recipe relies on fresh halibut, garlic, basil, capers, and little else. Add in some olive oil and seasonings and you have a gourmet dinner with ingredients that are already in your fridge or backyard. Get the recipe here.

7. Panko-Parmesan Crusted Halibut

Fish fingers aren’t just for kids anymore! Coat hunks of halibut in garlicky, parmesan-infused panko breadcrumbs and then bake until golden brown. They are crispy outside, mild in flavor, and perfect with tartar sauce or atop fresh greens topped with a lemony or Caesar dressing. Get the recipe here.

8. Pan-Roasted Halibut with Caper Vinaigrette

This halibut is tender with an uber-crispy skin from being roasted quickly in a screaming hot pan and then finished in the oven. It’s then topped with a lemony, creamy caper dressing. Serve with a lightly dressed salad and crisp white wine for an elegant dinner party entrée. Get our Pan-Roasted Halibut with Caper Vinaigrette recipe.

9. Pita-Crusted Halibut

Perfect for those pita chip crumbles at the bottom of the bag! This would also work well with tortilla chips or potato chips–let your imagination run wild! Serve with risotto or mashed potatoes. Get the recipe here.

10. Oven-Roasted Halibut with Cherry Tomatoes and Thyme

This low carb recipe is so delicious that you won’t even realize that it’s healthy. Halibut is tossed with lemon juice, wine, and thyme butter and then baked with sautéed cabbage and fresh tomatoes. The result is elegant and subtle–ideal for a dinner for one or a huge party. Get the recipe here.

11. Parchment-Baked Halibut with Cilantro and Ginger

Baking halibut in parchment seals in the moisture and flavor without adding a lot of extra fat. Simply place the fish with cilantro, ginger, and olive oil in a parchment pouch. Then, seal the pouch and bake gently in the oven. The fish emerges juicy, fragrant, and delicious. Get the recipe here.

Rice Crusted Alaskan Halibut in Coconut Curry Sauce

Rice Crusted Alaskan Halibut Steal This Recipe® 1. Preheat oven to 400 degrees2. Cut halibut into two portions season liberally with salt and pepper3. In one bowl, beat egg set aside4. Place puffed rice in another bowl warm canola oil in bottom of sauté pan on medium heat5. Use a pastry brush to wash the presentation side of the halibut with egg dip into puffed rice6. Place halibut rice-side-down into warmed oil sear on medium heat for about one minute7. Finish cooking by placing sauté pan in oven for 8-10 minutesCoconut Curry SauceSteal This Recipe® 1. Finely chop onion and garlic sweat in olive oil2. Add yellow curry powder and red curry paste sautee for another minute, stirring so the vegetables don't brown turn heat to very low3. Peel and slice ginger, combine with sauce add coconut milk4. Bind lemongrass and lime leaves with twine.

Place sachet with sauce simmer 20 minutes5. Remove sachet.

Puree remaining sauce in blender pass through a chinois or cheesecloth for extra fine, smooth texture6. Squeeze lime to finish with juice add salt and pepper, to tasteVegetables Steal This Recipe® 1. Cut eggplant into 1/4 inch strips sauté in olive oil until tender2. Cut red and yellow peppers into 1/4 inch strips, add to sauté pan3. Finely slice scallions and separate the green from the white4. Add scallion whites and Edamame beans to other cooking vegetables and warm throughout keep warm

To serve, place some Coconut Curry Sauce in bottom of each bowl add vegetables in the middle place halibut on top.

Garnish with cilantro and chopped green scallions (separated in the Vegetables dish) drizzle with lemon juice.

3. Easy Grilled Steak

Meat lovers, this one&rsquos for you! You can&rsquot have a backyard party without steak.

This steak has a simple marinade that gives it maximum goodness. Olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, chili powder, and pepper flakes.

Just imagine your steak soaking up all those incredible flavors!

It&rsquos so easy to make, too. Just stir all the ingredients together. Since this marinade is super tasty, you&rsquoll want to immerse your steak in it for hours.

I&rsquom talking about one full day! Sure, it takes a while, but it&rsquos absolutely worth it.

Cilantro Lime Halibut

Cilantro Lime Halibut with Black Bean Slaw

This recipe was born one day out of an abundance of limes and cilantro. It can be made in under 20 minutes. What's more is that it keeps great, cold in the fridge for lunch the next day, if there is anything leftover.

If you're family is like ours, however, there won't be anything but a little bit of Black Bean Slaw left, so don't forget to save any excess Cilantro Lime Sauce and make our Cilantro Lime Prawns for yourself for lunch the next day.

You can also view this recipe video on our YouTube channel.


For the Halibut:

  • 2 fillets Catch Sitka Seafoods halibut (approximately 6 oz. each)
  • Sea Salt & Cracked Black Pepper
  • 2 tsp. Avocado Oil

For the Cilantro Lime Sauce:

  • 2 Cloves Garlic
  • 1/2 tsp. Salt
  • Zest from 1/2 of a Lime
  • Juice of 1 Lime
  • 1 Cup Cilantro
  • 1/2 Poblano pepper (I leave the seeds out)
  • 1/2 Cup Chicken Stock

For the Black Bean Slaw:

  • 1 tsp Salt
  • 1 tsp Ground Cumin
  • Zest from 1/2 of a Lime
  • Juice from 1/2 of a Lime
  • 1/2 Poblano, diced, seeds removed
  • 2 Cups Red Cabbage, thinly sliced
  • 1 Cup Cilantro, roughly chopped
  • 1 Can Black Beans, drained & rinsed
  • 2 Green Onions, thinly sliced


For the Cilantro Lime Sauce:

Place all ingredients in a blender, or food processor and blend until combined on high speed. We use a Vitamix.

For the Black Bean Slaw:

Toss all ingredients together in a bowl, chill at least 30 min. until time to be served.

For the Halibut:

Rinse and pat dry the halibut fillets. Cut them into fingers, or thirds. Pat dry again with a paper towel. Season with sea salt and freshly cracked pepper. Pre-heat a skillet over medium, with two teaspoons of avocado or another neutral oil, we like to use cast iron or enameled cast iron for this. Sear for four minutes then flip and sear for another four minutes on the other side. At about the two minute marker, top with the Cilantro Lime sauce and periodically spoon sauce over fingers for the remaining cook time. Remove to a plate and top with cilantro.

Halibut Piccata with Asparagus

This meal requires so few ingredients and so little preparation that it’s almost unfair. Almost. When using such bold flavors as fresh lemons and capers, I find it better to leave things simple. Plus, the delicate, mild flavor of the halibut pairs so nicely with the lemon-butter-caper goodness.


  • ¾ pounds Fresh Asparagus
  • 2 whole 6-ounce Halibut Fillets, Skined
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Unsalted Butter, Divided
  • 3 cloves Garlic, Chopped
  • ½ cups Dry White Wine
  • 2 Tablespoons Capers
  • ½ whole Fresh Lemon, Zest And Juice
  • 1 Tablespoon Fresh Italian Parsley, Chopped
  • Kosher Salt To Taste
  • Ground Black Pepper To Taste


Steam asparagus until almost soft and set aside. (Do this using your preferred method or you can use a steamer basket above boiling water, or a saucepan containing about 1/2 cup boiling water, add asparagus and cover pan. Cook until all pieces are tender, about 6 to 10 minutes).

Heat the oil and 1 Tablespoon of butter in a nonstick skillet on medium high heat until bubbling (careful not to burn the butter). Season the halibut with salt and pepper.

Add the halibut to the hot skillet and cook until lightly golden brown on both sides, about 3-5 minutes per side. Set the halibut aside and turn the heat to medium low. Add the garlic and saute until fragrant, about 1 minute (careful not to burn).

Add the white wine and deglaze the pan. Simmer to reduce the sauce a bit, about 5-10 minutes. Turn off the heat and add the capers, the remaining butter, lemon (zest and juice) and parsley until butter completely melts. Season with salt and pepper. Check the taste at this point. If you like more of a lemon flavor, add another squeeze of lemon and re-taste. If too lemony, add a little more butter.

Place the halibut fillets on top of a handful of the asparagus and then drizzle with the sauce.

Pan-Roasted Halibut with Smoked Bacon and Lemon

Fish and I have a long and complicated history. Long ago, when I was young. last weekend, to be precise. I would have summarized our relationship as follows: (1) Raw fish is wonderful (except sea urchin "roe," which I vote we put in a separate category devoted to parts of animals I'd rather not think about). (2) Cooked fish is meh (technical culinary term exceptions include salmon when we cook it or when ordered at Alouette trout when my mom cooks it unagi in good sushi restaurants). (3) Shellfish get more complicated and are not included in this summary in the interest of reader sanity.

As of last weekend, however, my carefully ordered fish worldview has been shattered, and it's just the latest in a long list of overturned culinary preconceptions. Could it be that my once extensive and carefully cataloged collection of disliked foods were all over-generalizations? That it's just a matter of finding the right way to cook something?

In any event, I now love halibut. LOVE halibut. At least when it's made like this (loosely adapted from here).

Serve this with a black Forbidden rice pilaf (Heat a little olive oil in a pot over medium heat. Add a shallot, chopped, and saute until soft, then add the rice and stir to coat the grains. Stir in 1 1/4 cups vegetable broth and bring to a boil. Turn the heat down to low and simmer gently for 20-25 minutes, or until the liquid is absorbed and the rice is tender).

2 halibut fillets
1/4 cup chickpea flour
1/4 cup stone ground whole wheat flour
Kosher salt
Freshly ground black pepper
Ñora pepper (optional)
Olive oil
2/3 to 1 strip Niman Ranch applewood smoked bacon, sliced crosswise into strips
1/2 cup white wine
Juice of a little over half a Meyer lemon
1-2 tsp sliced castelvetrano olives (cured with salt rather than pickled, and therefore an olive even an olive-hater can love. available at Whole Foods and the Sacramento Co-op)
2 tbsp chopped flat leaf parsley
2 tbsp pastured butter

About ten minutes before you need it, take the fish out of the fridge so that it's cool rather than cold when you start to cook it. Mix together the flours, 1/2 tsp salt, and peppers to taste in a shallow bowl. Coat the fish on all sides with the flour mixture just before you start cooking.

Heat a nonstick pan over medium heat. When hot, add the bacon and cook, stirring occasionally, until the pieces start to turn golden brown along the edges, lowering the heat a little if needed. Remove with a slotted spoon and let dry on a paper towel. Pour out most, but not all, of the bacon grease, and return the pan to the flame.

Add a couple tablespoons of olive oil, stir, and increase the heat back to medium. Set the fish in the pan skin side down. Jostle the pan a bit to make sure they don't stick, and sprinkle the tops with a pinch of salt and a little extra black pepper. Let sizzle for 4 minutes or until lightly golden along the edges, then flip gently with a spatula or flat nonstick tongs. Cook for another 3-4 minutes or until golden brown, then flip back. When the fish is almost done, it may fall open a bit along a seam. The inside should be nearly cooked through, with a little bit of the center still translucent. Remove the fish from the pan immediately—it will cook through the rest of the way from its own heat.

Add the wine, lemon juice, butter, and 1 tbsp olive oil to the pan and bring to a strong simmer. Cook for about a minute, then add the olives and most but not all of the parsley. Continue to simmer for another couple minutes until the sauce is reduced and somewhat thickened. Turn off the heat, and add the bacon to the sauce to reheat.

Serve the fish over black rice, spoon the sauce liberally over both, and sprinkle with a little parsley and a bit of black pepper if desired. Pairs very, very well with roasted kale and a glass of Torrontés (like Urano's Torrontés from Mendoza, Argentina, available at BevMo).

Roasted Halibut and Green Beans with Asian Cilantro Sauce - Recipes

Serve over hot steamed jasmine or basmati rice.

1 pound large shrimp, peeled, deveined and tails removed

8 ounces skinless halibut fillet, cut into 1- to 1 1/2-inch chunks

1 cup halved cherry tomatoes

1 generous cup halved sugar snap peas

1 1/2 cups fresh or frozen corn kernels

1 1/2 tablespoons fresh lime juice

2 1/2 teaspoons green curry paste (sold in Asian foods aisle)

1 teaspoon firmly packed brown sugar

4 whole sprigs fresh cilantro, plus 2 tablespoons roughly chopped fresh leaves (divided)

1 tablespoon chopped fresh basil

In a large skillet, toss the shrimp, halibut, tomatoes, snap peas and corn. In a small bowl, whisk together the coconut milk, fish sauce, lime juice, curry paste, brown sugar and salt. Pour sauce over the seafood and vegetables and add the cilantro sprigs.

Cover pan, place over high heat, bring to a simmer, reduce heat to medium and cook, shaking occasionally, until the shrimp and halibut are opaque and just cooked through, 5 to 6 minutes.

When the shrimp and fish are cooked, remove the skillet from the heat and let rest for a couple of minutes. Transfer to one large or four individual serving bowls, add the chopped cilantro and basil and serve immediately, with lime wedges for garnish.

Chicken in Oaxaca Yellow Mole with Green Beans and Chayote (or Potatoes)

Don’t let the word mole scare you away from this recipe – moles being the famous, time-consuming, special-occasion dishes that Mexican make from a huge grocery list of ingredients. Typically, that’s what they are. But this mole – one of the classic seven moles of Oaxaca – is an everyday mole, put together in a matter of minutes rather than hours or days. It offers a satisfying spice-and-herb-tinged yellow-orange sauce (actually, it’s more like thick broth) buoying pieces of tender chicken and fresh vegetables. Because the dried chile plays a lesser role in yellow mole than it does in, say, the famous mole poblano, I have found it possible to skip its toasting and soaking, saving twenty or thirty minutes. Plus, the traditional thickening of this mole with corn tortilla dough (I use the dehydrated power masa harina in this version) offers a mellowness that rounds out an brought edges the chile may have. About the hoja santa: No one in Oaxaca would think that a pot of yellow mole was complete without a handful of torn hoja santa leaves added just before serving, but then most cooks have an hoja santa bush near the kitchen window. Though it’s very easy to grow in moderate climates (during the winter in Chicago, I bring mine inside), many of us can’t easily lay our hands on this sarsaparilla-flavored herb. So I say, use cilantro. It’s not the same as hoja santa, but it’s good.

Notes Riffs on Yellow Mole:

Because I have such respect for kitchen tradition (and because of the fact that I’ve already taking a few liberties here with this recreated classic), I’m hesitant to go much further. I will say, however, that a seafood version of yellow mole is one of my favorite things in the world. When the vegetables have cooked for 10 minutes, in place of the chicken add a dozen or so scrubbed clams or (debearded) mussels and about 12 ounces firm-fleshed fish fillets (like halibut, bass or grouper) cut into about ¾-inch pieces. In Oaxaca, they also make a much thicker version of this sauce (they would add the equivalent of about 6 tablespoons of masa harina versus the 2 I’ve called for here) to use as a filling for what they call empanadas: They press out a corn tortilla from the prepared corn masa and lay it on a griddle to brown lightly, then flip it and top it with a spoonful of the thick sauce, a few shreds of cooked chicken and a big piece of hoja santa leaf. After folding it in half, they cook the empanada on the griddle until toasty and aromatic.



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