Worcester Broiled Halibut Steaks

Six ingredients, 20 minutes, and you’ve got broiled halibut steaks with a savory-citrus glaze that caramelizes under the heat. Worcestershire sauce brings its fermented, umami depth while fresh orange juice and zest add brightness and a subtle sweetness. Together they create a glaze that tastes far more complex than the short ingredient list suggests.

Baste the fish multiple times as it broils. Each application builds up a stickier, more concentrated layer of flavor on the surface. The sugars in the orange juice caramelize slightly under the broiler, giving the halibut a gorgeous, bronzed finish.

Halibut is a lean, firm fish that dries out easily. The butter dotted on top melts into the steaks as they cook and, combined with the basting liquid, keeps the surface from turning papery under the intense broiler heat.

Kitchen Tips

• Keep the fish 4-6 inches from the broiler element. Too close and the Worcestershire-orange glaze burns before the fish cooks through.
• Check for doneness at 10 minutes. Halibut is done when it flakes easily with a fork but still looks slightly translucent in the very center. It finishes cooking from residual heat.
• Don’t flip the steaks. Broiling from one side only prevents breakage and keeps the basted surface intact.
• Use fresh-squeezed orange juice and freshly grated zest. The oils in fresh zest carry citrus aroma that bottled juice can’t match.

Variations

• Swap halibut for swordfish or mahi-mahi, both firm enough for broiling.
• Add a pinch of smoked paprika to the basting mixture for a smokier finish.
• Squeeze fresh lemon over the finished steaks at the table for an extra citrus hit.