Cumin-Lime Halibut
with sugar snap pea and radish salad

Name: Cumin-Lime Halibut
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Tbsp Butter; 1 Tbsp Cilantro Lime Dressing (ingredients listed separately); 4 Halibut fillets (sub any firm white fish); 1/4 tsp Cumin; 1/4 tsp Lime zest; 1 Tbsp Oil, cooking; 8 oz Sugar snap peas (sub snow peas); 4 Radishes, halved and thinly sliced (sub small English cucumbers); 8 oz Salad greens, any type, leaves torn; 1 Avocados, cubed; ~5 Tbsp Cilantro Lime Dressing (ingredients listed separately); 1/2 cup Cilantro leaves, tightly packed; 2 tsp Lime juice; 1 tsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 1 tsp Honey; 1/2 tsp Salt; 4 Tbsp Oil, olive

Active: 35 Total: 35

Original GF Paleo Vegetarian

Cilantro lime dressing does double duty in this meal. Mix a bit with butter to melt over fish and use the rest to dress a fresh salad.

Ingredients

Metric

Servings:

Cumin-Lime Halibut:

Butter - 3 Tbsp
Cilantro Lime Dressing (ingredients listed separately) - 1 Tbsp
Halibut fillets - 4 (sub any firm white fish)
Cumin - 1/4 tsp
Lime zest - 1/4 tsp
Oil, cooking - 1 Tbsp

Sugar Snap Pea and Radish Salad:

Sugar snap peas - 8 oz (sub snow peas)
Radishes - 4 , halved and thinly sliced (sub small English cucumbers)
Salad greens, any type - 8 oz , leaves torn
Avocados - 1 , cubed
Cilantro Lime Dressing (ingredients listed separately) - ~5 Tbsp

Cilantro Lime Dressing:

Cilantro leaves, tightly packed - 1/2 cup
Lime juice - 2 tsp
Vinegar, red or white wine - 1 tsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Salt - 1/2 tsp
Oil, olive - 4 Tbsp

Prep

Make cilantro lime dressing - Combine cilantro (if you don’t have an immersion blender, finely chop cilantro first), lime juice, vinegar, mustard, honey, salt, and olive oil. Blend with an immersion blender until nearly smooth. (Can be done up to 5 days ahead)
Make cilantro-lime butter - Heat butter in the microwave just until melted. Stir in cilantro lime dressing (portion for fish). Refrigerate until ready to use. (Can be done up to 5 days ahead)
Fish - Rinse fish and pat dry. Score the halibut with a knife by slicing through the skin a few times about 1/4" / .6 cm deep (this will help the fish to cook evenly). Season halibut with cumin, lime zest, and some salt.
Snap peas / Radishes / Lettuce - Prep as directed.
Avocados - Cube avocados.

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Make

Heat a nonstick pan or skillet over medium-high heat. Add cooking oil and then halibut to heated oil. Sear fish on one side until golden brown, ~4 minutes. Flip and cook on the other side until the fish flakes easily, 2 to 4 minutes.
Toss together snap peas, radishes, avocados, and lettuce. Add cilantro-lime dressing (portion for salad) until dressed to your liking.
Spread cilantro-lime butter over warm fish. Serve fish with salad on the side. Enjoy!

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