Special Diet Information

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

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"A man taking basil from a woman will love her always."
-Sir Thomas Moore, Renaissance scholar

The refrigerator light goes on...

Lemon and basil just go together. I love the sweeter Meyer lemon juice in this sauce, but if they are out of season, use regular lemons and a touch more maple syrup.


Halibut with Meyer Lemon and Basil Butter - Coumadin Safe Version

Servings: 2 | Serving size: 4 ounces halibut with 2 tablespoons sauce

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Purple Potato Salad or Plain Mashed Potatoes - Low Sodium Version or Warm Potato Salad or Warm Potato Salad - Low Sodium Version

spray olive oil
1 medium shallot (minced)
1 clove garlic (thinly sliced)
1 Tbsp pine nuts
1/4 tsp maple syrup
1/2 Meyer lemon (juiced)
1/4 tsp salt
fresh ground black pepper (to taste)
1 Tbsp unsalted butter
2 4 ounce halibut filets
5 leaves fresh basil (chiffonade)

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

Spray a small non-stick skillet lightly with olive oil. Place the pan over medium heat and add the shallot. Cook slowly for about 10 minutes until the shallot is soft and translucent.

Add the garlic and pine nuts and cook for about 3 minutes.

Add the maple syrup, Meyer lemon juice, salt and pepper. Cook until the liquid is reduced by about half. Add the butter and remove the pan from the heat. As the butter melts, stir the mixture to blend it into the sauce.

Place a second large skillet over high heat. Add the 2 quarts water and heat to a shiver.

Spray the preheated skillet lightly with olive oil. Add the halibut filets skin side down to the pan and return the skillet to the oven. Cook for a total of 10 minutes, until the fish is just cooked through.

While the fish is cooking, add the asparagus spears to the poaching water in the large skillet on the stove.

Add the fresh basil to the butter sauce, stir and return the sauce to a very low heat.

At about eight minutes into the cooking of the fish, remove the asparagus from the poaching water to a paper towel, pat dry, then place 5 spears on each plate.

Once the fish filets are done, top the asparagus with the fish filets and then top the fish with sauce. Serve.

Nutrition Facts

Serving size: 4 ounces halibut with 2 tablespoons sauce

Servings: 2

Amount Per Serving

Calories 236 Calories from Fat 97
  % Daily Value
Total Fat 11g 17%
    Saturated Fat 4g 21%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 51mg 17%
Sodium 356mg 15%
Total Carbohydrates 8g 3%
    Dietary Fiber 2g 8%
    Sugars 2g
Protein 26g
Vitamin A 25% Vitamin C 12%
Calcium 9% Iron 18%
Vitamin K 41 mcg Potassium 771 mg
Magnesium 120 mg