Halibut with citrus-ginger glaze recipe

halibut with citrus-ginger glaze

SERVES 2

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 35 minutes

FOR THE GLAZE
½ cup apple cider
Grated zest and juice of 2 lemons
Juice of 1 orange
½ tablespoon grated fresh ginger (or ½ teaspoon ground ginger)
FOR THE FISH
3 tablespoons cooking fat
2 halibut fillets (5 ounces each)
1 teaspoon salt

½ teaspoon black pepper

Halibut is delicious, but it can also be expensive. You can substitute a variety of white fish here try cod, turbot, dogfish, haddock, or striped bass. If you don’t want to juice the orange by hand, substitute ¼ cup store-bought orange juice.

PREHEAT the oven to 400°F.

FOR THE GLAZE:Cook the apple cider in a small saucepan over medium-high heat until reduced to about 1 tablespoon, 4 to 6 minutes. Add the lemon juice, orange juice, and ginger and cook until reduced by half, 3 to 5 minutes. Remove the pan from the heat and add the lemon zest. Set aside.

FOR THE FISH: Heat 2 tablespoons of the cooking fat in a large skillet over high heat, swirling to coat the bottom of the pan. While the fat is heating, season the halibut with the salt and pepper. When the fat is hot, place the fish top-side-down in the pan and sear for 2 to 3 minutes. While the fish is searing, melt the remaining 1 tablespoon cooking fat (if necessary), line a baking sheet with parchment paper, and brush half of the fat on the paper.

REMOVE the halibut from the pan and transfer seared-side-up to the greased, lined baking sheet. Brush the remaining cooking fat over the top of the halibut. Bake in the oven for 10 to 12 minutes, until the flesh is just barely firm and flakes easily with a fork. Transfer the fish to a serving dish or individual plates and spoon the glaze over the top just before serving.

✪ HALIBUT Halibut and other white fish are a little tricky to cook; there is very little oil in halibut, so it dries out fast. Check this dish in the oven every few minutes as it gets close to the end of cooking. If you’re worried about overcooking, pull it out just before it looks done (when the flesh almost flakes with a fork) and let it rest on the pan for a minute, as it will keep cooking once you take it out of the oven. You can also use a meat thermometer—pull it out of the oven when the center of the fish is between 130° and 135°F.

MAKE IT A MEAL: Pair with Green Cabbage Slaw and Cauliflower Rice for an Asian-inspired feast. Or serve with our Roasted Beet, Orange, and Avocado Salad for a fresh, simple meal.