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Spice-rubbed Halibut with Ginger-Orange Glaze

Yield Makes 2 servings
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

Nutrition 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

How to Make It

  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.