ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Halibut and Potatoes with Cilantro Sauce

Yield Makes 4 servings
This satisfying halibut recipe is perfect for a low-key night in. Serve with hot cooked green beans.


  • 12 red thin-skinned potatoes (1 1/2 in. wide, 1 lb. total), scrubbed
  • 1 1/2 cups fat-skimmed chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon minced garlic
  • 1 1/2 pounds boned, skinned halibut or other firm white-flesh fish
  • 1 tablespoon cornstarch
  • 1/2 cup chopped fresh cilantro
  • Salt and white pepper

Nutrition Information

  • calories 322
  • caloriesfromfat 13 %
  • protein 39 g
  • fat 4.7 g
  • satfat 0.8 g
  • carbohydrate 24 g
  • fiber 2 g
  • sodium 143 mg
  • cholesterol 56 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring potatoes, broth, wine, and garlic to a boil. Cover, reduce heat, and simmer 15 minutes.

  2. Meanwhile, rinse fish and cut into 4 equal pieces. Add to pan and return broth mixture to a boil over high heat; cover, reduce heat, and simmer just until fish is opaque but still moist-looking in center of thickest part (cut to test) and potatoes are tender when pierced, 10 to 12 minutes. With a slotted spatula, lift fish and potatoes from broth and arrange equally on plates; keep warm.

  3. In a small bowl, mix cornstarch with 1 tablespoon water until smooth. Add to broth mixture over high heat and stir until mixture boils, about 1 minute. Stir in cilantro and add salt and pepper to taste. Spoon sauce equally over fish.