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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 NOT safe for those who are sensitive to gluten.

"Nothing takes the taste out of peanut butter quite like unrequited love."
-Charlie Brown

The refrigerator light goes on...

This is a quick and easy butter with an Asian twist. The combination of the peanut flavor with soy and cilantro is fresh and bright and goes well with almost any white fish. The sauce is perfect combined with the jasmine rice.

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 Peanut Cilantro Butter

Servings = 2 | Serving size =4 ounce halibut filet with butter

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4,5.

The herbed butter keeps well and can be used in multiple ways.

Serve with Plain Mashed Potatoes or Coconut Rice or Plain Mashed Potatoes - Low Sodium Version or Coconut Rice - Low Sodium Version or Brown Rice

AND

Serve with Thai Cucumber Salad or Cucumbers & Dill in Sour Cream or Cucumbers in Yogurt with Mint or Minted Carrots or Minted Carrots - Low Sodium Version or Bok Choy Slaw or Zucchini Salad

3 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1 Tbsp	peanut butter
2 Tbsp	fresh cilantro
1/4 tsp	rice vinegar
1 Tbsp	low-sodium soy sauce
2	4 ounce halibut filets
	fresh ground black pepper

Mix the spread together with the peanut butter, cilantro, vinegar and soy sauce. This can be done up to 24 hours in advance and kept in the refrigerator.

Preheat oven to 425°F. Place a large skillet in the oven.

When the oven is hot lightly spray the pan with oil. Season the halibut with the pepper if you wish and place the filets in the pan. Return the pan to the oven and cook for about 5 minutes and then turn. Cook for another 7 to 10 minutes and serve, topped with 1/2 of the cilantro butter for each filet.