An Asian-flavored marinade also serves as a sauce for this fish.

Martha Stewart Living, November 1998


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Cook's Notes

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


Reviews (4)

57 Ratings
  • 5 star values: 15
  • 4 star values: 22
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
My sauce was too lime-y for us. Other ingredients were definitely overpowered. I'll reduce from the recipe's 3 tablespoons to 2 tablespoons next time. We still enjoyed the fish very much - but didn't add more of the sauce after steaming. (Purchased amazing quality halibut from my local Bristol Farms market - not easy to find fresh fish in a desert community.) I've recently begun trying different recipes and have enjoyed several of Martha's so far. Looking forward to trying this one again.
Rating: Unrated
By far the best halibut recipe I have ever ran into.
Rating: Unrated
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!
Rating: Unrated
this makes the best soft tacos ...the sauce makes it!!