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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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

The refrigerator light goes on...

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

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.  

Halibut with Cilantro Ginger Sauce

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

AND

Serve with Spiced Snap Peas or Parmesan Squash or Herbed Zucchini

1 Tbsp	sesame oil
1 medium	shallot (minced)
2 Tbsp	fresh ginger (minced)
1/2 cup	low sodium chicken broth
1/4 tsp	salt
	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.