Spice-rubbed Halibut with Ginger-Orange Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Roxanne Chan gives extra flavor to fish fillets by rubbing them with a dry spice mixture, then saucing them with a sweet and tangy glaze. Ingredients:
3/4 pound halibut or tilapia (about 1 in. thick), cut into two equal pieces |
1/2 teaspoon coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon curry powder |
1/4 teaspoon ground ginger |
1/4 teaspoon salt |
1/8 teaspoon cayenne |
1/4 cup orange juice |
3 tablespoons rice vinegar |
3 tablespoons honey |
1 tablespoon minced fresh ginger |
Directions:
1. Rinse fish and pat dry.
2. In a small bowl, mix coriander, cumin, curry powder, ground ginger, salt, and cayenne. Rub mixture all over fish. Set pieces slightly apart in an 8-inch square baking pan.
3. Broil 6 inches from heat for 3 minutes. With a wide spatula, turn fish over and broil until opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes longer.
4. Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, bring orange juice, vinegar, honey, and fresh ginger to a boil; stir often until reduced to about 1/4 cup, about 10 minutes.
5. With a spatula, transfer fish to dinner plates. Spoon sauce over fish.
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