Halibut can be expensive. You can also substitute a variety of white fish such as cod, haddock or striped bass.
- 4 halibut fillets (5 oz. each)
- 3 Tbls cooking fat (oil, butter or both)
- 1 t. salt
- ½ t. course black pepper
- ½ c. apple cider vinegar
- juice of 2 lemons (6 Tbls.), save zest
- juice of 1 valencia orange (4 Tbls.)
- 1 t. grated fresh ginger (or ¼ t. ground ginger)
Glaze: Cook apple cider in a small saucepan over medium-high heat until reduced to about 1 tablespoon (4-6 minutes). Add lemon juice, orange juice and ginger; cook until reduced by half (3-5 minutes). Remove the pan from heat and add lemon zest. Set aside.
Fish: Season the halibut with salt and pepper. Heat 2 tablespoons cooking fat (1 Tbls. butter and 1 Tbls. oil) in a large skillet over high heat, swirling to coat the bottom of the pan. When fat is hot, place the fish top side-down in the pan and sear for 2-3 minutes. While the fish is searing, melt the remaining tablespoon of cooking fat (butter or oil). Line a baking sheet with parchment paper and brush half of the fat on the paper.
Remove halibut from the pan and transfer seared side-up to the greased, lined baking sheet. Brush the top of the halibut with remaining cooking fat.
Bake in the oven at 400 degrees for 10-12 minutes until flesh is just barely firm and flakes easily with a fork (see note below).
Transfer fish to a serving dish or individual plates and spoon glaze over the top.