This amazing recipe for Grilled Halibut with Garlic Cilantro Sauce came from the mother of one of my students, and this tasty halibut is low-carb, Keto, low-glycemic, gluten-free, dairy-free, South Beach Diet friendly, Paleo, or Whole 30. If halibut isn’t in the budget, use another firm white fish. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
For all you cilantro-haters out there, please allow me to indulge myself for just a few more recipes, and then I’ll get off this cilantro kick and actually use some basil, rosemary, or parsley, some of my other favorite herbs. But since cilantro was officially crowned the favorite herb for the one year anniversary of Weekend Herb Blogging, I vowed I’d use it for all my WHB recipes for a month, and I’m a woman who keeps her promises.
This recipe came from the mother of Jordynn, a totally adorable girl in my fourth grade class. Jordynn’s the kind of student every teacher would love to have; she’s smart, cute, well-behaved, and always thoughtful. (Hi Jordynn, I hope you read this so you know that I think you’re a great student.)
Her mother e-mailed me the recipe after we were chatting and I mentioned that cilantro had been chosen as the favorite herb. I actually made the recipe after school the same day I found it in my e-mail folder, that’s how good it sounded!
I’m a fan of marinating fish a little before I grill it, so after I made the sauce, I brushed it on both sides of the halibut and let it sit for about 15 minutes. Next time I might put it in the refrigerator and marinate even longer.
I ate the salmon with a simple green salad, the last of the ripe tomatoes from my garden, and my favorite kind of beer (diet A & W Root Beer!) for a perfect dinner that’s low-carb or phase one for the South Beach Diet.
Grilled Halibut with Garlic-Cilantro Sauce
(enough sauce for six pieces of halibut, recipe from Jordynn’s mom, with very minor adaptations by Ms. Denny)
halibut filets or steaks, 1 per person
4 cloves garlic, finely minced
1 cup chicken stock (or use a combination of chicken stock and white wine)
2 tsp. lime zest (from 2 limes)
juice of 2 limes (2-3 T or more)
4 T olive oil
3 T very finely chopped fresh cilantro (or more, I used about 1/4 cup)
Saute garlic in a small amount of olive oil for two minutes. Add chicken stock and lime zest and simmer about ten minutes, until stock is slightly reduced. Stir in lime juice and olive oil and heat for 2-3 minutes. Stir in cilantro and cook 1 minute more.
Brush fish on both sides with sauce and let marinate 15 minutes while you pre-heat gas or charcoal grill to high heat. (For fish, I spray my grill with nonstick spray before I start heating it.) Grill fish until firm, but not hard, to the touch, about 5 minutes per side.
To get nice grill marks, lay fish on a diagonal to grill slats, then rotate after about 3 minutes cooking time on the first side. Serve fish hot with additional sauce spooned over each piece of fish.
Other grilled fish I think would taste great with this include Sea Bass, Mahi Mahi, and Swordfish. You could also serve it with Tilapia, Red Snapper, or Sole, which I would probably bake or saute in a pan, since they’re rather delicate for the grill.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty recipe for halibut on the grill would be great for any phase of the South Beach Diet, and pretty much any other low-carb or carb-conscious eating plan, including Paleo and Whole 30.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.