Halibut & Roasted Vegetables with Amazing Cilantro Sauce

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Neither my husband nor I like cilantro, so this recipe was a big deal for us. The fresh herbs are very quickly blanched (just 10 seconds) which preserves the overall taste and brilliant green hue, but takes the grassy, bitter, or soapy edge off the flavor that bothers many people. We both loved the result it produced in this amazing cilantro sauce.

Amazing Cilantro Sauce Recipe with a Hint of Spice and a Secret Technique that Everyone (even cilantro haters!) will Love

Halibut & Roasted Vegetables with Amazing Cilantro Sauce

I also like how smartly the main dish is cooked. The halibut roasts atop the vegetables for ease and great presentation. When served with a generous drizzle of the lightly spicy cilantro sauce, it’s quite pretty, and has “gourmet” appeal with little effort.

The delicious cilantro sauce is bright and vibrant, and it adds just enough spice to keep things interesting. It would also be great on tacos, with chicken, or atop a veggie rice bowl.

Amazing Cilantro Sauce Recipe with a Hint of Spice and a Secret Technique that Everyone (even cilantro haters!) will Love

Special Diet Notes: Halibut & Roasted Vegetables with Amazing Cilantro Sauce

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

The cilantro sauce is also vegan, plant-based, and vegetarian. You can substitute tofu “fillets” for the halibut to make this a tasty plant-based dish all around.

For a soy-free and paleo recipe, you can substitute coconut aminos for the soy sauce.

Halibut & Roasted Vegetables with Amazing Cilantro Sauce
 
Prep time
Cook time
Total time
 
To save time, you can make the cilantro sauce while the herbs are roasting. It's lightly spicy, and has a flavor that pairs well with various proteins and vegetables. This recipe is adapted from Epicurious.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
Halibut & Roasted Vegetables
  • 2 medium butternut squash, peeled and cut into ¾-inch cubes (about 6 cups)
  • 1 pound beets, peeled and cut into ¾-inch pieces
  • 1 medium onion, peeled and cut into ¾-inch pieces
  • 2 teaspoons oil
  • Salt, to taste
  • Black pepper, to taste
  • 4 large garlic cloves, thinly sliced
  • 4 (5-ounce) skinless halibut fillets (see post above for Vegan Option)
Amazing Cilantro Sauce
  • ½ cup packed fresh cilantro leaves
  • ½ cup packed fresh flat-leafed parsley leaves
  • 1 tablespoon + ¼ cup water, plus additional for blanching the herbs
  • 1 teaspoon oil
  • 2 shallots, chopped
  • 1 large garlic clove, minced
  • 2 teaspoons grated peeled fresh ginger
  • ½ teaspoon cumin seeds
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons soy sauce or gluten-free tamari
  • 2 tablespoons fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste
Instructions
Halibut & Roasted Vegetables
  1. Preheat your oven to 450°F.
  2. Place squash, beets, and onion in a 17x11-inch roasting pan. Drizzle with the oil, season with salt (I use about ½ teaspoon) and pepper (I use about ¼ teaspoon), and toss to coat.
  3. Roast the vegetables in middle of your oven for 25 minutes.
  4. Scatter the garlic over the vegetables. Roast for 8 minutes more, or until the garlic is barely tender.
  5. Season the halibut with salt and pepper (I use about ¼ teaspoon of each) and arrange on top of the vegetables.
  6. Roast the halibut in the middle of your oven until just cooked through, about 8 minutes.
  7. Serve the halibut over the vegetables, and drizzle with the sauce.
Amazing Cilantro Sauce
  1. Prepare a bowl of ice water.
  2. Bring a small pot of water to boil. Add the cilantro and parsley for just 10 seconds (to blanch them), and then drain. Plunge the herbs into the ice water to stop the cooking and then drain.
  3. Heat the 1 tablespoon water and 1 teaspoon oil in a small nonstick skillet over medium-low heat. Add the shallots, garlic, ginger, cumin, and red pepper flakes and saute until the shallots are softened, about 3 minutes.
  4. Scrape the shallot mixture into your blender, and add the blanched herbs, remaining ¼ cup water, soy sauce, and lemon juice. Puree until smooth, about 1 minute. Season with salt and pepper.
  5. The cilantro sauce may be made 1 day ahead and refrigerated in an airtight container.

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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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