Halibut Orange
Yield
2 servingsPrep
20 minCook
10 minReady
35 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
halibut
fresh or frozen |
|
| 4 | tablespoons |
butter
|
|
| 1 | each |
orange zest
|
*
|
| 1 | each |
orange juice
|
*
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ⅛ | teaspoon |
nutmeg
|
|
| ¼ | cup |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
halibut
fresh or frozen |
|
| 6E+1 | ml |
butter
|
|
| 1 | each |
orange zest
|
*
|
| 1 | each |
orange juice
|
*
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 0.6 | ml |
nutmeg
|
|
| 59 | ml |
parsley leaves
minced |
|
Directions
If halibut is frozen, thaw it.
Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture.
Place fish in a single layer in large, thickly buttered, microwave safe baking dish .
Combine the remaining ingredients, except the parsley, and pour over the fish.
Bake at high for 10 to 12 minutes, or until fish flakes easily.
Let stand 5 minutes, then remove to a hot serving dish.
Pour any sauce remaining in the dish over the fish.
Sprinkle with minced parsley and serve.
