Grilled Halibut with Cilantro-Lime Vinaigrette

Halibut with cilantro-lime vinaigrette. Photo by Veronica Hill.

Halibut with cilantro-lime vinaigrette. Photo by Veronica Hill.

Here is a delicious recipe, inspired from Charlie Trotter (one of my favorite cooks!) which uses fresh halibut. The fish is complimented by soft somen noodles that are tossed in a light citrus-based cilantro vinaigrette. 

Grilled Halibut with Cilantro-Lime Vinaigrette

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup sesame oil
  • 1/4 cup canola oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup cilantro, chopped
  • 2 tablespoons black sesame seeds salt and pepper
  • 4 halibut fillets (or any other meaty white fish)
  • 8 ounces buckwheat somen noodles, cooked and chilled
  • 3 cups shredded romaine lettuce
  • 2 stalks celery, diced
  • 1/4 cup minced red onion

Instructions

  1. Make the vinaigrette: Puree olive, sesame and canola oils, the rice wine vinegar, lemon juice, lime juice, ginger, garlic, cilantro and sesame seeds until smooth. Season with salt and pepper.
  2. Season halibut with salt and pepper and brush with vinaigrette. Grill over medium flame from 2 to 3 minutes until cooked. Cool to room temperature.
  3. Toss noodles, lettuce, celery and red onion with some of the remaining vinaigrette and season with salt and pepper.
  4. Serve fish on top of a bed of noodles. Drizzle a spoon of remaining vinaigrette over fish and around plate. Top with caramelized onions and daikon sprouts, if desired.
http://cookingsessions.com/grilled-halibut-with-cilantro-lime-vinaigrette/

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I went to culinary school in 1998, and worked as a chef for many years here in Southern California. Some of the great people I worked with included Homaro Cantu (Restaurant Charlie Trotter, Chicago’s Moto); James Boyce (Le Cirque, The Phoenician, Loews Coronado, Studio, Cotton Row),  and famed French chef Michel Richard (Citrus, Citronelle, Bistro M, Central). After quitting the restaurant business to start a family, I began writing a cooking column for several newspapers (Associated Press, Freedom News Service and Knight-Ridder Tribune), and launched my YouTube channel, “Chef Tips,” in 1997. I love sharing my knowledge of cooking with others, and I hope you enjoy my recipes!