Orange Glazed Halibut Recipes

HALIBUT WITH BALSAMIC GLAZE

Steps:

• Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
• Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
• Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
• Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.

PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE

Steps:

• For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
• Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
• For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
• Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.

MISO-GLAZED BROILED HALIBUT

Steps:

• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
• Whisk miso, rice wine, and mirin together in a small bowl until smooth.
• Place halibut on the baking sheet and cover with 1/2 the miso mixture.
• Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.

ORANGE GLAZED HALIBUT

Steps:

• Boil some water (you will need enough to cover the fish)- once it has boiled, add some salt to taste.
• Put halibut into a large skillet and cover with boiling salted water.
• Place lemon, onion, parsley, and tarragon on top, cover and simmer 8-10 minutes or until halibut is just beginning to flake when poked with a fork (don't overcook).
• Meanwhile, combine cornstarch, brown sugar, salt, Tabasco, and butter in a small pan for the sauce.
• Add orange juice and lemon juice and cook and stir until thickened and clear.
• Add orange sections and heat through, then serve over fish.