You know what I don’t understand. How it’s okay to have breakfast for dinner, but not the other way around. This halibut with ginger-citrus glaze is one of my favorite things to have for breakfast. It’s light, filling, and I don’t have to eat eggs! HA! And it’s pretty easy.

What you need:

1/2 cup apple cider
Zest and juice of 2 lemons
1/4 cup orange juice
1/2 tablespoon grated fresh ginger (or 1/2 teaspoon ground ginger)

3 tablespoons cooking fat
2 halibut (or cod, turbot, dogfish, haddock, stripped bass) fillets
1 teaspoon salt
1/2 teaspoon black pepper

What you do:
Preheat the oven to 400 degrees F.

For the glaze- cook the apple cider in a saucepan over medium-high heat until reduced to about 1 tablespoon. Add the lemon juice, orange juice, and ginger and cook until reduced by half. Remove the pan from heat, add the lemon zest, and set aside.

For the fish: Heat 2 tablespoons of the cooking fat (I use clarified butter- it makes the fish just THAT more amazing) in a large skillet over high heat and swirl to coat the bottom of the pan. Season the halibut with salt and pepper, and when the fat is hot, place the fish top-side-down and sear for 2-3 minutes. While the fish is seating, melt the remaining tablespoon cooking fat and line a baking sheet with parchment paper, or aluminum foil. Brush some of the fat on the paper. Remove the halibut from the skillet and brush more of the fat on the top of the fish. Bake in the over for 10-12 minutes until the flesh flakes easily with a fork. Place the fish on a place, and drizzle the glaze over the top just before you serve it.

This one is AMAZING. The buttery, smooth flavor of the fish, with the kick of the lemon zest really make this dish AMAZING. You’ll just have to try it out. Words don’t even do it justice.

What other fish would you want to try this with? I think the glaze would even be good on chicken!