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Spice-rubbed Halibut with Ginger-Orange Glaze





Yields
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.

 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
Step 1
1

Rinse fish and pat dry.

Step 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.

Step 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.

Step 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.

Step 5
5

With a spatula, transfer fish to dinner plates. Spoon sauce over fish.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 305Calories from Fat 12
% Daily Value *
Total Fat 4.1g7%

Saturated Fat 0.6g3%
Cholesterol 54mg18%
Sodium 381mg16%
Total Carbohydrate 31g11%

Dietary Fiber 0.4g2%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.