| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Gma4 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Fresh lime juice |
| 1 |
tb |
Orange juice |
| 1 |
tb |
Grated fresh gingerroot |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Fresh cilantro; chopped |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Allspice |
| 1 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Honey |
| 1/4 |
c |
Dark rum |
| 1 |
|
4 1/2 inch t halibut steaks |
| 1/4 |
c |
Fresh orange juice |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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