Citrus Glazed Halibut

Citrus Glazed Halibut - Bake, Braise & Broil

Ugh, guys, I've been eating a lot of fried chicken & gnocchi lately. This isn't necessarily a bad thing (it's actually all been quite delicious), but - the point of this blog was to make my FRIENDS fat. So, I decided to come up with a recipe that was going to satisfy my tastebuds AND improve my biceps. Fish was the answer. 

Halibut, the chicken of the sea.  This mild, lean fish lend its self well to flavour. Enter citrus: the bold, sweet tang we love. These two go really well together and manage to produce a healthy dinner that's high in ... TASTE.

This recipe starts out, perhaps predictably, with halibut. A quick marinade (~30 minutes) in maple syrup, orange juice concentrate, coriander, jalapeños and garlic sets this fish up for success. Placed on a baking sheet, a bit of brown sugar dusted on top will help develop a sticky glaze. 

Citrus Glazed Halibut - Bake, Braise & Broil

Broiling the fish (versus baking) will also help develop a caramelized glaze but be warned: you have got to keep a watchful eye. It can burn easily with the high temperature of your broiler. Layer after layer we build up that glaze using our original marinade that was reduced to a oooey gooey dream on the stove top.

Citrus Glazed Halibut - Bake, Braise & Broil

Out of the oven, you're left with these:

Citrus Glazed Halibut - Bake, Braise & Broil

For me personally, this was getting a bit too healthy. Some carbohydrates were warranted (necessary). You of course can choose any side you wish. Steamed broccoli. Fried chicken. Whatever you'd like. 

Citrus Glazed Halibut - Bake, Braise & Broil

And then, in less than 45 minutes of total cook and prep time dinner is up. 

Citrus Glazed Halibut - Bake, Braise & Broil

This dish is a bit of a stunner, taste and appearance wise. The orange glaze contrasts with the beautiful white of the halibut. The flavour is equally stunning. Sweet and savoury and caramelized and ... sticky. All great things. 

Citrus Glazed Halibut-24.jpg

The sauce is really great, I (of course) added even more after the fish was out of the oven. I ALSO served some on the side to dunk the fish in. If you're also a sauce-o-holic I'd recommend the same. 

Here's to our biceps!

Until next week...

James Ede Signature

Mussels Part 1: Mussels with Leeks, Garlic and White Wine

mussels leek white wine

Mussels - I avoided cooking them for years. They seemed... hard. But I loved them and ordered them constantly at restaurants. One day I decided, hell - I'll try! I'm a man! I can do this! 

Thank god I tried. Guess what - they're super, SUPER easy.

I live in land-locked Alberta and fresh seafood is pretty hard to come by. But I discovered that Costco (yup!) brings in fresh farmed mussels and they are pretty stellar. And cheap. You get 8 pounds of these tasty morsels for under twenty bucks! Here they are cleaned and ready to go:

mussels with leeks, garlic and wine

Served with a piece of toasty (or fresh) baguette - it's a quick, easy, delicious and healthy supper.  I prefer to cook these guys with one of two sauces: a white wine garlic (below) or a tomato garlic (see here). Both are delicious, and if you pick up 8 pounds, you can try both! At once. Gluttony for the win! 

We start with leeks and garlic, chopped:

mussels with leeks, garlic and white wine

Fresh lemon zest and lemon juice bring ALLLL those flavours out.

mussels with leeks, lemon and white wine

Here the sauce is, ready to go - flava central! 

mussels with lemon, garlic and white wine

Up next, those mussels get a quick steam. Be careful! Don't overcook them. When they open, they're done! 

mussels with leeks garlic and white wine

I like to carefully remove the mussels and place them on a platter. That delicious sauce we made? It's in the bottom of your pot. Take half and toss with the mussels. The other half? DUNK SAUCE! Place it in individual ramekins so you can dunk each and every mussel in it before devouring it. 

mussels with leeks, garlic and white wine

These were delectable! P.S. fresh bread is a must (bread, aka sauce mop)! 

mussels with leeks, garlic and wine