How to Cook Caribbean Halibut

Female Speaker1: I'm going to show you how to make Caribbean Lime Halibut. And this involves a very simple technique of how to cook fish that keeps it really moist, yeah, which is what you want. It's a three-part thing. The first thing you are going to do is marinate the halibut. And then I am going to sear it in the skillet, and then it goes into the oven, real simple. The marinade is, it's called Caribbean lime because it has got lime juice, about three tablespoons of lime juice, it has got three tablespoons of olive oil, it's got a little Tamari, you could use salt instead if you wanted to. And it's got fresh ginger, which is just ah, and fresh garlic. Fresh garlic and fresh ginger, I just don't think there's much better than that. And then just a little bit of sugar. And if you remember our lime boost video where the lime and the sugar was together, you could use that instead of the separate lime juice and the sugar, makes it handy. So I am just going to whisk this together. And this has so much flavor, and put it on this fresh halibut. And then that marinates for one hour, it's so, so good. Female Speaker2: Guess what? Female Speaker1: What? Female Speaker2: I've got a gig. Female Speaker1: For the -- your band? Female Speaker2: Yeah. Female Speaker1: Really? Female Speaker2: Isn't that awesome? Female Speaker1: Yeah. Female Speaker2: It's tomorrow night, the thing. Female Speaker1: Oh! I had -- we're going to go to a movie, and remember you said, we were going to go out on our kind of a date, you know what. Yeah, where is it? Is it from -- Female Speaker2: It's in Pasco, wherever, it's like kind of near, I think. Female Speaker1: China is like five hours away. Female Speaker2: It is? Female Speaker1: Yeah. Female Speaker2: Oh, it's just, it's our first gig. Female Speaker1: Yeah. Female Speaker2: It's going to be awesome. Female Speaker1: It sounds good, but you know, your Dad and I, we deserve time out and I think that's it. Okay? Female Speaker2: Okay. Female Speaker1: I think that's it. I think there'll be another time, I think there'll be another gig, there'll be another thing, there'll be another venue and other opportunity. So this has been marinating for an hour, looks gorgeous, I am going to put it in this hot skillet. And then we're just going to sear it both sides, that's the sound you want to have. Yeah, it makes that beautiful sound Male Speaker: So did you hear the news?. Female Speaker1: You mix this a little bit. And then it doesn't take long and then I am just going to flip it together. So I've just -- see it in there. Oh! That's pretty. Male Speaker: Did you hear the news? Female Speaker1: Yes, I did. Male Speaker: Rebecca got a gig. . Female Speaker1: I know. Male Speaker: Pasco. Female Speaker1: I know, I know. But I told here absolutely not because we are -- Male Speaker: I told her -- Female Speaker1: And as soon as it seared like that, it goes in the oven, 400 degrees for 10 minutes. Male Speaker: I canceled the reservation. Female Speaker1: No. No, you -- that's not fair. Male Speaker: Well, you have got a gig, it's not just her, it's the whole group. You can't let the group down. Female Speaker1: No, no. Male Speaker: It's her first gig. Female Speaker1: We haven't been away in ages. Male Speaker: We got the DVD and we will do a little snuggle. Female Speaker1: That sounds awful. Should be ready. Oh! It looks fabulous. And then you take this out and pour the marinade on there, make it kind of sizzle, left over marinate. Yeah, we love that sound. And then serve it. And I am serving this with our Emerald City Salad. This makes a fabulous meal. Oh! Isn't that craving? Female Speaker2: Hey mom! Do you think I could borrow the band to go to the -- Female Speaker1: Greens, brown rice, halibut, that's really good too.