Pat the halibut fillets dry with a paper towel and season both sides generously with salt and pepper.
Choose a medium skillet that is just large enough to fit the halibut in a single layer. Add the Persian Lime Olive Oil and heat over the lowest heat your stove allows.
Once the oil is warmed up (never scalding), add the fish fillets, dried mint and basil.
Allow the fish to cook slowly on one side until it begins to turn opaque, roughly 5-7 minutes and flip to the other side.
Add the garlic, ginger, 1 tbsp lime zest, juice of ½ lime, and 1 tbsp of the Coconut White Balsamic.
Continue to cook for another 5-7 minutes until the fish is completely opaque white all the way through the center. (Cooking time will vary wildly depending on stove and pan material. Be sure to keep an eye on it. The lower heat the better!)
Transfer the fillets to a plate and spoon some of the olive oil cooking liquid over the fish. Finish with the juice of ½ lime, and a drizzle of Coconut White Balsamic. Top with an additional tbsp of lime zest.
Serve over white rice, couscous, potatoes, or greens.
Enjoy!
