Dan’s Ginger Cilantro Halibut

Dan’s Ginger Cilantro Halibut! This recipe is very near and dear to my heart… which makes it even that much more special to share!! The first time I ate this I was hooked. The amazing flavors of the fresh lime juice, cilantro and tomato, paired with the saltiness of soy sauce and the bite of ginger… and don’t forget the sweetness of the sautéed red onions! YUM! Dan was my BFF’s husband and he had a love of food. The memories of him making this for us with a huge grin of excitement will always be with me. So I’m posting this recipe in the loving memory of Dan…. and may his excitement and joy while cooking this recipe shine through to your kitchens while you enjoy his creation!!

Ingredients (Serves 4):

• 1 pound halibut, cut into 1 inch cubes
• 2 Tbs. vegetable oil
• 1 small red onion, chopped into large pieces
• 2 garlic cloves, minced
• 1/4 cup soy sauce (substitute Tamari for a gluten-free recipe!)
• 1/2 tsp. fresh ginger, grated
• 1 tsp. corn starch
• 1/2 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1/2 pint cherry or grape tomatoes
• Serve with cooked white rice

Instructions:

1. In a small bowl, combine the soy sauce, ginger and corn starch. Mix well and set aside.
2. In a large sauté pan, over med-high heat, heat up oil. Sauté onions and garlic for 2-3 minutes.
3. Add halibut and cook until almost cooked through. It will be mostly opaque. Make sure not to stir too often! And when you do, be careful not to break up the halibut into tiny pieces. (I also like to use a lid, so the halibut can steam a little bit and can keep it’s shape)
4. Add the soy sauce mixture to the halibut. Cook until the halibut is cooked through and completely opaque. The sauce will thicken slightly.
5. Add lime juice, cilantro and tomatoes. Carefully fold together. Serve immediately over white rice. Enjoy!!!