This is meant to be a recipe that doesn't over-power or cover up the flavor of the fish. Halibut (when fresh) is buttery, succulent, delicate and delicious. Who would want to cover that up? So, no.. the flavors in this recipe are not assertive. If you find it to be bland, try seasoning the fish with your favorite fish rub first. We like the subtle flavors of the cilantro and the garlic in this recipe, so this is usually how I make my halibut. An alternative is to steam the fish directly in the sauce mixture. Cook it en papillote, if you will. Create packets out of foil or baking paper. Create a paste out of the garlic, butter, and olive oil. Brush it on the fish and season with salt, black pepper (or crushed red pepper), fresh lime juice, and chopped cilantro. Seal the packets and cook in a preheated oven for about 10 minutes depending on the thickness of your fish. The great thing about this is that everything will cook in the natural juices of the halibut. Let it rest for a few minutes and then serve directly in the packet. An alternative (or a way to up the flavor of the butter) is to create a compound butter with the above ingredients using very fresh cilantro, dill, and a bit of parsley. Hope this helps! Results will vary depending on the type of fish, but this should be good on any delicate white fish
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This is meant to be a recipe that doesn't over-power or cover up the flavor of the fish....