1. fish
2. brown rice
3. citrus relish
4. an orange
Hmmmmmm, where to start.... Okay, it might not look like much, but that may well be the most delicious fish I've ever made. I'll try to talk you through it.
Citrus Chipotle Glazed Halibut
4 pieces of fish (I used halibut steaks)
1 tangelo (oranges or maybe even grapefruit would work)
Juice from two tangelos
1 tablespoon minced onion
1 tablespoon finely chopped parsley
1 tablespoon vinegar (I used Champagne Citrus Vinegar from Trader Joe's)
1 teaspoon honey
1/4 of a chipotle sliced really thin (easier to do if it's frozen)*
1/4 cup white wine
salt and pepper to taste
First the relish:
Supreme** a Minneola (save the juice) and toss with the onion, parsley, and vinegar. Sprinkle with a little bit of kosher salt and set aside.
The glaze:
Put the juice from the 2 Minneolas in your smallest saucepan with the leftover juice from mangling/supreme-ing the other tangelo. Heat on medium with the honey and sliced pepper, stirring occasionally and reduce until very thick and sticky (about 8 minutes or so) and then take it off the heat.
The relish and glaze can be done ahead of time. Or if you start the rice first everything will be done at the same time.
The fish:
Using a non-stick pan on medium heat - first brown about 2 tablespoons of butter. Then put the fish in and cook for about 3 minutes. Season with salt and pepper and then flip to the other side and cook for a couple more minutes. Take the fish out and deglaze the pan with a little glug of wine. Reduce it down until it coats a spoon and then add about 2 tablespoons of the pan liquid to the glaze. Stir to mix and brush on fish.
Serve with rice and the orange relish.
*You do keep chipotles in your freezer don't you? No? Well you should. Let me explain. I love chipotles, in small doses. As in, not a whole freakin' can at one time. A super easy way to store an opened can is to dump the whole thing out into a quart sized zip bag, seal it up, smoosh it all out, then freeze it flat. After it's frozen it's easy to break off an individual pepper, remove it, and reseal the bag. If you only want part of a pepper then chop off what you need and throw the rest back in, no waste. Try it!
** If you've never supremed, Coconut & Lime has a nice tutorial here.
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and a can of tomato paste with Italian herbs. Because that's what I had. I don't know -why- I had it though, misread the label most likely!
