| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Gma4 | 1 | Servings | |
INGREDIENTS
| 1 | T | Fresh lime juice |
| 1 | T | Orange juice |
| 1 | T | Grated fresh gingerroot |
| 1 | T | Minced garlic |
| 1 | T | Fresh cilantro, chopped |
| 1/4 | t | Ground cumin |
| 1/4 | t | Allspice |
| 1 | t | Freshly ground black pepper |
| 2 | T | Honey |
| 1/4 | c | Dark rum |
| 1 | 4 1/2 inch t halibut steaks | |
| 1/4 | c | Fresh orange juice |
| 1 | T | Dijon mustard |
| 1 | T | Balsamic vinegar |
| 1/2 | c | Olive oil |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | c | Mesclun or assorted salad |
| greens such as oak leaf | ||
| etc. | ||
| radicchio | ||
| 1 | c | Whole olives – Greek |
| Nicoise etc. |
INSTRUCTIONS
In a shallow glass pan, mix together the juices, hearbs and spices, honey, and rum. Dredge halibut in the marinade - both sides; cover with plastic wrap and refrigerate. Marinate fish, 1-4 hours, turning occasionally. Mix together the orange juice, mustard, and vinegar in a medium bowl; add oil, whisking until thickened. Taste for salt and pepper, adding as necessary. Set aside. Remove fish from the marinade and pour sauce into a small saucepan; simmer until heated through. Heat an oiled ridged fry pan over medium high heat. grill fish, basting with sauce, 2-3 minutes on each side, shifting them diagonally to cause criss-cross grill marks. Place greens on four heated plates; spoon a tablespoon of the orange dressing over salad. Place halibut on top of the greens and drizzle the whole thing with the heated marinade. Scatter olives around and serve immediately. This makes a great meal all in itself and additional starches are not necessary. Or maybe just a couple of breadsticks... Recipes copyright C1999 Cut the Calories Cook-Off Contest. Converted by MC_Buster. NOTES : From Joan Churchill. In the GMA Cut the Calories Cook-Off Contest Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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