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Ingredients

3 cups Florida Orange Juice

⅓ cup lime juice

1 tbsp. ground ginger

4 pieces (4-oz. each) boned, skinned halibut filet

1 tbsp. cornstarch

2 tsp. minced fresh ginger

Asian chili oil (optional)

Thin shreds lime peel

 

Preparation

  1. In the bottom of an 11 to 12-inch-wide steamer, combine the Florida Orange Juice, lime juice and ground ginger.
  2. Cover the pot and bring the juice mixture to a boil over high heat.
  3. Rinse the fish and set the pieces slightly apart on the rack over boiling juice. Cover the pan and reduce to medium heat.
  4. Steam until the fish is barely opaque but still moist-looking in the center of the thickest part (cut to test), 8 to 10 minutes.
  5. Lift out the rack.
  6. With a wide spatula, lift the fish from the rack and set on a plate. Cover to keep warm.
  7. Increase heat to high and boil the pan juices, uncovered, until reduced to about 1 ½ cups, 10 to 12 minutes.
  8. In a small bowl, mix the cornstarch with three tablespoons of water.
  9. Add the mixture, along with the fresh ginger, to the reduced pan juices. Stir until boiling.
  10. Place the fish on the serving platter and pour the sauce over-top the fish. Garnish each portion with a few drops of chili oil and shreds of lime peel.