Baked Halibut with Lime Butter

One of my husband’s students brought him two nice pieces of halibut from an Alaskan fishing trip and they’ve been stored in the freezer waiting for a nice cold, winter day like this one. I just wanted to make something simple that wouldn’t mask the fish, so a simple bake with a lime butter sauce seemed like a good idea, especially since I had a few limes left over from the Key Lime Cheesecake I made for our Super Bowl dessert (sorry I didn’t write about that; follow the link to the excellent recipe).

The halibut came out very nice, a meaty fish, mild, and well-served by the light lime-butter sauce, but most of the web instructions to cook the frozen filet pieces for 10 minutes per half inch of thickness were way off. I had to double that.

Baked Halibut with Lime Butter

  • Servings: 1/2 filet per serving
  • Difficulty: easy
  • Print

Preheat oven to 450°

Original Lime Butter Sauce recipe.

Make lime-butter sauce:

1/4 cup fresh lime juice

1 clove garlic, peeled

1/2-1 teaspoon salt

1/4 teaspoon ground pepper

1 stick butter, melted

Zest of 1 lime

  1. In a blender, process the lime juice, garlic, and salt and pepper until the garlic is fully incorporated.
  2. While still running at a low speed, pour the melted butter in through the lid opening, blending until emulsified.
  3. Pour into a container and stir in lime zest.

Baked halibut:

frozen halibut filets or pieces of filets or halibut steaks (I had two pieces of a large filet)

lime-butter sauce

olive oil

  1. Put small amount of oil in bottom of ovenproof dish.
  2. Lay fish, skin side down, in dish. Drizzle a little more oil over fish. Spoon half the lime-butter sauce over frozen fish.
  3. Bake at 450° until done, basting with pan juices, if desired. Flesh will be white all the way through when done, which you can test with a sharp knife. Most web instructions suggest that 10 minutes per 1/2 inch thickness will be enough, but it took twice that for my fish to be fully cooked. Still, I would cook the fish from its frozen state to preserve a fresh taste.
  4. Serve with remaining sauce.

The final result was a mild fish flavor with a meaty texture. The lime-butter sauce was a terrific complement to the fish that did not mask the taste of the fish.

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

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