This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
“I think fish is nice, but then I think that rain is wet, so who am I to judge?”
-Douglas Adams, Author
I love the slightly spicy blend of the ginger with the freshness of the cilantro. By just letting the herbs wilt for a few seconds, and not cooking too long, you won't lose the fresh flavor and bright color. You can use almost any white fish for this – cod, sea bass or grouper will work just fine. Even though this has some onion cooking for a while along with the ginger may make this GERD friendly.
Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.
I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.
All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.
Servings = 4 | Serving size =4 ounces fish with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe can be divisible by 2.
This recipe makes good leftovers as sandwiches.
Serve with Coconut Rice
|1 Tbsp||sesame oil|
|1 medium||shallot (minced)|
|2 Tbsp||fresh ginger (minced)|
|1/2 cup||low sodium chicken broth|
|fresh ground black pepper|
|1/2 cup||fresh cilantro leaves|
|1 tsp||unsalted butter|
|spray olive oil|
|4 4 ounce||halibut filets|
Place a large skillet in the oven and preheat to 425°F.
Place the sesame oil in a small skillet over medium heat. Add the shallot and cook for about 3 minutes until just translucent.
Add the minced ginger and cook for another three minutes. Add the chicken stock, salt, pepper and stir. Simmer for about 15 minutes.
Place the sauce in a blender and add the fresh cilantro. Puree until smooth. Return to the skillet over low heat. Add the butter and allow to melt.
Spray the large skillet with oil and add the halibut skin side down. Roast for about 10 – 14 minutes until done. Serve topped with the sauce.
Serving size = 4 ounces fish with sauce
Servings = 4
Amount Per Serving
|Calories 179||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 3g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 10%||Vitamin C 3%|
|Calcium 6%||Iron 7%|
|Vitamin K 7 mcg||Potassium 600 mg|
|Magnesium 98 mg|