Monday, September 7, 2009

Halibut with chili-orange butter

The summer-that-never-was is waning, and I'm finding myself spending most my free time watching the US Open. In other words, I'm lazy and devoid of inspiration for blogging. (I'm even watching doubles!)

I did however throw together a great meal last Sunday:



4 halibut , about 6 oz each
1 tbsp hot Thai chili-garlic sauce
1 tbsp frozen orange juice concentrate
1 tbsp butter, at room temperature


Preheat oven to 450°.

Line a rimmed baking sheet with foil. Place fish on sheet. In a small bowl, stir chili-garlic sauce with orange juice concentrate and butter. Spoon overtop fish. Roast in centre of preheated oven until a knife tip inserted in centre of fish comes out warm, 10 to 15 min depending on thickness of fish.

I use this glaze for halibut all the time, but I think it would go nicely with salmon as well. You'll note that I omitted the coriander in the original recipe because, as I mentioned before, I hate coriander. (Really must write a whole post about that.)




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