Roasted Halibut with Plantain and Cilantro-Lime Glaze

Instructions

1. 1

   Preheat oven to 425°F. Pat halibut fillets dry with paper towels and season both sides with salt, black pepper, and thyme.

   Tip: Drying the fish ensures a better sear and prevents sticking to the pan.

2. 2

   Toss plantain wedges with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until golden and tender.

   Tip: Start the plantains first as they take longer to cook than the halibut.

3. 3

   While plantains roast, whisk together cilantro, lime juice, minced garlic, honey, and chili flakes in a small bowl to create the glaze.

4. 4

   Heat remaining 2 tablespoons olive oil in an oven-safe skillet over medium-high heat until shimmering.

   Tip: Using an oven-safe skillet allows you to finish cooking the fish in the oven for even doneness.

5. 5

   Carefully place halibut fillets in the hot skillet and sear for 2-3 minutes on the first side without moving them.

   Tip: Resist the urge to move the fish—this develops a golden crust.

6. 6

   Flip fillets, then immediately transfer the skillet to the preheated oven. Bake for 8-10 minutes until the fish flakes easily with a fork.

   Tip: The fish continues cooking in the oven, ensuring a moist interior.

7. 7

   Remove skillet from oven and drizzle the cilantro-lime glaze over each halibut fillet. Top with sliced red onion.

8. 8

   Arrange roasted plantain wedges alongside the halibut on serving plates and serve immediately while hot.

   Tip: The warmth of the fish and plantains allows the fresh cilantro glaze to brighten all the components.