Halibut, the chicken of the sea. This mild, lean fish lends it self well to bold flavours. Enter citrus: the bold, sweet, tang we all love.
3 large halibut steaks, or one filet
1 can orange juice concentrate
1/2 cup maple syrup
1 diced jalapeno
1 clove of garlic, diced
2 tsp coriander seed, crushed
cilantro, for garnish
salt and pepper
In large ziplock bag, combing orange juice concentrate, maple syrup, jalapeno, garlic, coriander, salt and pepper. Mix to combine.
Place washed and dried halibut in ziplock bag, gently massaging to surround with marinade.
Place in refrigerator for 30 minutes.
Remove halibut from marinade and place on baking sheet lined with parchment. Dust the top of each halibut filet with brown sugar. Dump marinade in sauce pan and place on stove top.
Heat marinade over medium heat until boiling. Continue to cook until reduced by 1/3 and thickens. Glaze will coat the back of a spoon. Remove from heat.
Adjust oven rack to upper middle position. Preheat oven to 350 degrees. Once temperature is reached, turn on broiler and place marinated halibut in oven.
With a watchful eye, cook halibut, removing from oven every 4-5 minutes to glaze with marinade. Continue cooking and glazing until fish is fully cooked, 8-15 minutes. Be careful not to overcook.
Remove fish from oven, glaze with final coat of marinade. If fish hasn't browned, you can use a brûlée torch to caramelize the glaze.
Serve over rice or noodles with extra sauce on the side. Enjoy!