Halibut with Roasted Vegetables and Spicy Cilantro Sauce


This halibut with roasted vegetables and spicy cilantro sauce was one of my more “gourmet” endeavors.  It turned out beautifully, and even looked pretty. It is a good winter time seafood dish, as you can use any winter squash or root vegetable. The spicy cilantro sauce is bright and vibrant with just enough spice, it’s a great accompaniment to this halibut and roasted vegetables! It would also be delicious atop a rice bowl with vegetables for a vegan option or on tacos.

Special Diet Notes: Halibut with Roasted Vegetables and Spicy Cilantro Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, and peanut-free. Optionally gluten-free.

The spicy cilantro sauce is also vegetarian and vegan.

Halibut with Roasted Vegetables and Spicy Cilantro Sauce
Serves: 4
  • 4 pounds butternut squash (about 2 medium)
  • 1 pound beets (about 2 large)
  • 1 medium onion
  • 2 teaspoons vegetable oil
  • 4 large garlic cloves
  • four 5-ounce skinless halibut fillets
  • Spicy cilantro sauce (recipe below)
  1. Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel squash and cut enough ¾-inch cubes to measure 6 cups. Trim and peel beets. Cut beets and onion into ¾-inch cubes. In a 17- by 11-inch roasting pan toss squash, beets, and onion with oil until coated and season with salt and pepper.
  2. Roast vegetables in middle of oven 25 minutes. Thinly slice garlic and scatter over vegetables. Roast vegetables 8 minutes more, or until barely tender. Season halibut with salt and pepper and arrange on top of vegetables. Roast halibut in middle of oven until just cooked through, about 8 minutes.
  3. Serve halibut over vegetables with sauce.
Spicy Cilantro Sauce
  • ½ cup packed fresh cilantro leaves
  • ½ cup packed fresh flat-leafed parsley leaves
  • 2 shallots
  • 1 large garlic clove
  • 2 teaspoons grated peeled fresh gingerroot
  • ½ teaspoon cumin seeds
  • ¼ teaspoon dried hot red pepper flakes
  • ¼ cup plus 1 tablespoon water
  • 1 teaspoon vegetable oil
  • 2 tablespoons soy sauce or wheat free Tamari
  • 2 tablespoons fresh lemon juice
  1. Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.
  2. In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining ¼ cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
  3. Just before serving, stir in lemon juice.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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