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MAIN DISHES- SEAFOOD- FISH:
Grilled Halibut with Rum Sauce, Greens
and Olives
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Grilled
Halibut with Rum Sauce, Greens and Olives |
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Great marinade
for this fish...
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DRESSING: |
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1
Tbs |
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balsamic vinegar |
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1
Tbs |
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fresh orange juice |
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1
tsp |
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dijon mustard |
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1/8
tsp |
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freshly ground black pepper |
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2
Tbs |
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olive oil
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MARINADE AND FISH: |
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2
Tbs |
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dark
rum |
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1
Tbs |
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fresh lime juice |
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1
Tbs |
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fresh orange juice |
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1
Tbs |
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peeled and finely minced fresh ginger |
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1
Tbs |
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coarsely chopped fresh cilantro |
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1
Tbs |
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honey |
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1
large |
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clove of garlic, finely minced |
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¼
tsp |
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ground cumin |
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¼
tsp |
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ground allspice |
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¼
tsp |
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freshly ground black pepper |
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1¼
lbs |
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½-inch-thick halibut steaks, skin and
bones removed, then cut into 4 steaks of
equal size
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COMPLETE THE DISH: |
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2
cups |
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mesclun or assorted baby salad greens,
washed and spun dry |
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8
whole |
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brine- or oil-cured ripe olives such as
Niçoise or Kalamata |
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1 |
Prepare
dressing: Whisk together all ingredients except
olive oil in 2-cup glass measure. Drizzle in
oil, whisking briskly. Cover with plastic wrap
and set aside. |
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2 |
Prepare
marinade and fish: Combine all ingredients
except halibut in 10-inch glass pie plate or
shallow non-metallic bowl. Place halibut in
marinade, turn so both sides are well-coated,
cover with plastic wrap, and refrigerate for 1
hour, turning fish in marinade 2 - 3 times. |
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3 |
Spray
10-inch ridged cast-iron grill pan with nonstick
cooking spray, set over moderately high heat
until almost smoking- about 2 minutes (or use a
real grill!). |
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4 |
Pour
marinade into non-reactive saucepan and set,
uncovered, over lowest heat. |
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5 |
Arrange
halibut steaks, not touching, on smoking-hot
grill pan and grill 2 minutes, basting with hot
marinade and giving steaks a quarter turn after
1 minute to create crisscross grill marks. Turn
steaks over and grill flip sides exactly as you
did the first sides. |
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6 |
To complete
dish: Mound mesclun on large deep platter, whisk
dressing until creamy, then drizzle evenly over
greens. Arrange halibut on greens and spoon
remaining hot marinade over all. Scatter olives
on top and serve at once. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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280.80 |
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Calories From Fat (39%) |
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109.62 |
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% Daily Value |
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Total Fat
12.15g |
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19% |
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Saturated Fat 1.38g |
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7% |
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Cholesterol
45.36mg |
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15% |
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Sodium
215.94mg |
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9% |
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Potassium
732.25mg |
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21% |
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Carbohydrates
7.66g |
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3% |
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Dietary Fiber 0.63g |
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3% |
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Sugar 5.06g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
7.03g |
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Protein
30.07g |
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60% |
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Cooking Tips |
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*Prepare the
dressing first so that the flavors mellow and marry
while you prepare the fish. |
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**Cod, scrod or
haddock may be used in place of halibut. |
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