Halibut and Potatoes with Cilantro Sauce

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

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 13%
  • Protein: 39g
  • Fat: 4.7g
  • Saturated fat: 0.8g
  • Carbohydrate: 24g
  • Fiber: 2g
  • Sodium: 143mg
  • Cholesterol: 56mg


  • 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


  1. 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. 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. 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.
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