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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 lb. halibut, swordfish, or tuna steaks, about 1 inch thick
1/2 c. red plum preserves
1 T. lemon juice
1/2 tsp. grated fresh ginger
1/4 tsp. crushed red pepper
1 clove garlic, minced
1 T. butter, melted
Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Set aside.
For sauce, in a small bowl combine preserves, lemon juice, ginger, red pepper, and garlic.
For glaze, in another bowl combine 3 tablespoons of the sauce with butter. Set remaining sauce aside.
Place fish on the greased unheated rack of a broiler pan. Lightly brush with half of the glaze.
Broil 4 inches from heat for 5 minutes. Using a wide spatula, carefully turn fish over. Lightly brush with remaining glaze.
Broil for 3 to 7 minutes more or till fish flakes easily with a fork.
Serve fish with the sauce.
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SEAFOOD - HALIBUT - PLUM GLAZED WITH GINGER
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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 lb. halibut, swordfish, or tuna steaks, about 1 inch thick
1/2 c. red plum preserves
1 T. lemon juice
1/2 tsp. grated fresh ginger
1/4 tsp. crushed red pepper
1 clove garlic, minced
1 T. butter, melted
Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Set aside.
For sauce, in a small bowl combine preserves, lemon juice, ginger, red pepper, and garlic.
For glaze, in another bowl combine 3 tablespoons of the sauce with butter. Set remaining sauce aside.
Place fish on the greased unheated rack of a broiler pan. Lightly brush with half of the glaze.
Broil 4 inches from heat for 5 minutes. Using a wide spatula, carefully turn fish over. Lightly brush with remaining glaze.
Broil for 3 to 7 minutes more or till fish flakes easily with a fork.
Serve fish with the sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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