Halibut with Aminos Butter
and charred green beans / cauliflower rice
Aminos butter has become a Cook Smarts classic and our community has loved it over a variety of proteins. The rich, savory flavors of this compound butter pair nicely with mild halibut. Be sure to add the butter while the fish is still warm so that it melts over the green beans and cauliflower rice as well as the fish. This meal was last featured in 2020.
- Butter, unsalted - 4 Tbsp
- Cilantro leaves - 2 tsp , chopped
- Bragg's / coconut aminos - 2 tsp
- Lime juice - 1 tsp
- Halibut - 1 lb (sub any firm white fish)
- Oil, cooking - 1 Tbsp
- Green beans - 1 lb , trimmed and chopped into 3” / 7.5 cm lengths
- Oil, cooking - 1 Tbsp
- Water - 2 Tbsp
- Chili garlic sauce - 1 tsp (opt; sub another hot sauce)
- Lime juice - 2 tsp
- Coriander, ground - 1/2 tsp
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower rice). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for cauliflower rice). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Green beans - Trim and chop green beans. (Can be done up to 5 days ahead)
Make aminos lime butter - Soften butter (portion for aminos butter) in microwave for ~10 seconds. Chop cilantro. Mash aminos, lime juice (portion for aminos butter), and cilantro into softened butter. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)
Halibut - Rinse fish and pat dry. Season with some salt and pepper.
Heat a large skillet with oil (portion for green beans) over medium-high heat. Add green beans and saute until they turn bright green, 3 to 4 minutes.
Add water and chili garlic sauce to green beans and cover. Steam green beans, covered, for 5 minutes. Remove lid and continue to saute green beans until water cooks off and beans are tender and starting to blacken in spots, 4 to 5 minutes more. Remove beans from heat and stir in lime juice (portion for green beans), ground coriander, and some salt and pepper.
Transfer green beans to a serving plate and cover to keep warm. Return skillet to heat.
Reduce heat under skillet to medium-low. Add oil (portion for halibut). When oil is heated, add halibut and leave it to sear on one side until golden brown, ~4 minutes.
Flip halibut and cook the other side until the fish flakes easily, 2 to 4 minutes more.
If cauliflower rice was made ahead, reheat in the microwave.
Serve halibut over cauliflower rice. Spoon aminos butter over top while the fish is still warm so that it melts. Enjoy green beans on the side.