Grilled Halibut

By á-48714

Emeril Lagasse

Ingredients

• 1 tablespoon lime juice
• 1 tablespoon orange juice
• 1 tablespoon fresh ginger root, grated
• 1 tablespoon minced garlic
• 1 tablespoon cilantro, chopped
• 1/4 teaspoon cumin
• 1/4 teaspoon allspice
• 1 teaspoon black pepper
• 2 tablespoons honey
• 1/4 cup dark rum
• 4 halibut steaks, 1/2 inch thick
• 1/4 cup orange juice
• 1 tablespoon dijon mustard
• 1 tablespoon balsamic vinegar
• 1/2 cup olive oil
• salt and pepper
• 2 cups salad greens
• 1 cup whole olives

Preparation

Step 1

1. In a shallow glass pan, mix together the juices, herbs and spices, honey, and rum. Dredge halibut in the marinade-both sides; cover with plastic wrap and refirigerate. Marinade fish 1 to 4 hours, turning occasionally.

2. Mix together the orange juice, mustard and vinegar in a medium bowl; add oil, whisking until thickened. Taste for salt and pepper, adding as necessary. Set aside.

3. Remove fish from marinade and pour sauce into a small saucepan; simmer until heated through. Heat an oiled ridged fry pan over medium high heat. Grill fish, basting with sauce, 2-3 minutes on each side.

4. Place greens on four heated plates; spoon a tablespoon of the orange dressing over salad. Place halibut on top of the greens and drizzle the whole thing with the heated marinade. Scatter olives around fish and serve immediately