No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cilantro-Ginger Halibut

Use the cilantro-ginger sauce as both a marinade and a serving sauce.

  • Servings: 4
Cilantro-Ginger Halibut

Photography: Dana Gallagher

Source: Martha Stewart Living, November 1998


  • 1 clove garlic, peeled
  • 1/2 small jalapeno pepper
  • 1 piece fresh ginger (1/2 inch), peeled and roughly chopped
  • 3 tablespoons freshly squeezed lime juice (2 limes)
  • 1 cup loosely packed cilantro leaves
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 halibut fillet (1 1/2 pounds), skin removed and cut into 4 equal pieces


  1. Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.

  2. Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.

  3. Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.

Reviews (3)

  • TaraHara 19 Jul, 2011

    By far the best halibut recipe I have ever ran into.

  • JPHardee 31 May, 2010

    This recipe is amazing! I used it with talapia last night. Any white fish should work. Next time we will double the sauce recipe because it's so delicious. I drizzled it over chips in a sort-of fish taco salad. YuMM!

  • moka5 3 Jul, 2009

    this makes the best soft tacos ...the sauce makes it!!

Related Topics