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.
- 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)
- 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.
- 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.
- Serve halibut over vegetables with 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
- 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.
- 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.
- Just before serving, stir in lemon juice.