Orange zest is a wonderful compliment to salmon or halibut. Try orange, lemon, lime, or grapefruit zest to intensify your recipes.
Serves 4
Ingredients:
1 lb. halibut fillet,
de-boned, cleaned
and patted dry
1/4 cup brown sugar
2 tsp coriander
2 tsp cumin
1/2 tsp fresh ground pepper
1/2 tsp kosher salt
1/4 tsp cayenne pepper
zest from one orange
Combine all ingredients from the brown sugar to the orange zest to form a moist fish rub. Rub liberally on the thawed flesh of the halibut and cook with skin side down approximately 10-12 minutes for every inch thick on a medium low heat barbecue or indoor grill plate. Remove the skin side before serving over a bed of sauteed leeks and red bell pepper for added nutrition, flavor and visual appeal.
Sweet and Spicy Orange Halibut is shown above with a salad of fresh organic greens and vegetables drizzled with an artisan-crafted raspberry balsamic sauce developed by Fish Alaska art director Linda Lockhart. Watch for a fish recipe in a future issue that will feature one of the six flavors of this exciting new sauce and locations where it will be available for you to purchase.
Sweet and Spicy Orange Halibut
Sweet and Spicy Orange Halibut is shown above with a salad of fresh organic greens and vegetables drizzled with an artisan-crafted raspberry balsamic sauce developed by Fish Alaska art director Linda Lockhart. Watch for a fish recipe in a future issue that will feature one of the six flavors of this exciting new sauce and locations where it will be available for you to purchase. 