Spice-rubbed Halibut with Ginger-Orange Glaze

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.


Makes 2 servings

Recipe from


Nutritional Information

Calories 305
Caloriesfromfat 12 %
Protein 36 g
Fat 4.1 g
Satfat 0.6 g
Carbohydrate 31 g
Fiber 0.4 g
Sodium 381 mg
Cholesterol 54 mg


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


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.


Roxanne Chan, Albany, California,

November 2001
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