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.

Yield: Makes 2 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 12%
  • Protein: 36g
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Carbohydrate: 31g
  • Fiber: 0.4g
  • Sodium: 381mg
  • Cholesterol: 54mg

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

Preparation

  1. 1. Rinse fish and pat dry.
  2. 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. 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. 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. 5. With a spatula, transfer fish to dinner plates. Spoon sauce over fish.
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