This Caribbean lime halibut recipe is a very easy and delicious way to prepare fish. Pan-frying to start seals the juices in so this is not a dry fish. Three tablespoons of Lime Boost can be substituted for lime and sugar. Slightly sweeter but works just as well.
Caribbean Lime Halibut Recipe Summary
- Cuisine: Caribbean
- Course: Entrée
- Skill Level: Easy
- 1 Tbsp tamari (soy sauce)
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp grated ginger root
- 3 Tbsp lime juice
- 1 tsp sugar
- 3-4 cloves garlic, minced
- 1 pound halibut filet
- Calories: 230
- Protein: 26
- Fat: 12
- Sodium: 323
- Carbohydrates: 3
- Sugar: 1
- Put tamari, 2 tablespoons of oil, gingerroot, lime juice, sugar, and garlic in a small mixing bowl; whisk together.
- Place fish in a shallow pan and pour marinade over the top. Allow to marinate ½ – 1 hour in the refrigerator.
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon of olive oil in an oven-proof skillet, cast iron is good.
- Place halibut in the pan, skin side up and sear for one minute, turn and sear second side for one minute.
- Leave fish in the skillet and place in oven. Bake until fish is almost cooked through, about 7-10 minutes.
- Remove skillet from oven and place on stove over low heat (skillet will be very hot from the oven).
- Add remaining marinade, letting the liquid heat and reduce before serving.
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