Orange Glazed Halibut Recipes

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.

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.

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.

Steps:

• Heat a charcoal or gas grill to high.
• Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
• While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.

Steps:

• In a small bowl combine the vinegar, mustard and brown sugar.
• Place the fillets in a ziplock bag and pour vinegar mixture over.
• Turn to thoroughly coat the fillets and refrigerate for an hour.
• Remove the fillets from marinade and grill over medium coals for 6 to 7 minutes per side or until fish is opaque and flakes easily.

Steps:

• In a small bowl whisk the vinegar, honey, oil, and garlic.
• Arrange fish in an 8" sq baking dish and pour marinate over, coating completely.
• Cover and refrigerate at least 30 minutes and up to 4 hours.
• Preheat broiler.
• Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick oil.
• Remove fish, reserving the marinade, and arrange on baking sheet.
• Pour marinade into a small heavy saucepan and bring to a boil and then back to a simmer for about 15 mins., stirring often.
• While sauce is simmering, broil the fish until they are just cooked through and carmelized on top, about 12 minutes (Watch last few minutes that you're not too close to the broiler and fish is burning).
• In small pan, sauce will thicken similar to a steak sauce. Spoon off any excess oil if preferred.
• Transfer fillets to plates, drizzle sauce lightly on top just for presentation to keep the eye appeal of the carmelization and then spoon more sauce around the fish. Serve.

Steps:

• For glaze:
• Mix all ingredients in blender until smooth. Season with salt and pepper.
• Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
• For Sauce:
• Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
• For fish:
• Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.
• *Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
• **Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.

Steps:

• OVEN COOKING:.
• Rinse halibut in cold water and dry using paper toweling.
• Arrange halibut in a 9" x 13" oven-proof baking dish.
• Preheat oven to 400 degrees Fahrenheit.
• In a frying pan, add butter, onion and garlic. Saute until translucent.
• Remove from heat; stir in parsley, orange rind, salt and pepper.
• Spread mixture over halibut steaks.
• In a small bowl, mix together orange juice and lemon juice.
• Sprinkle juice over steaks, but be careful not to wash away the onion/garlic mixture.
• Bake fish in preheated 400 degree Fahrenheit oven for 20 to 22 minutes, turning over at about 10 minutes of cooking time.
• Continue cooking until time expires or until fish flakes easily with a fork.
• DO NOT OVERCOOK FISH.
• Spoon hot juices over fish.
• Serve at once.
• MICROWAVE COOKING:.
• Prepare and arrange fish and onion/garlic as above.
• Reduce orange juice by 2 tablespoons.
• Cover fish with a clear plastic wrap vented.
• Cook on HIGH (full power) for 4 minutes.
• Turn fish over and cook for an additional 3 to 4 minutes on HIGH (full power) or until fish flakes easily with a fork.
• Spoon juices over fish and serve at once.
• If desired, serve with Tartar Sauce.