|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 12g|
|Vitamin C 18mg||92%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you think the sweet and tangy combination of honey and orange is only for chicken or pork, this recipe is proof that it also works well with a mild fish such as haddock, arctic char, cod, or halibut. You can grill the fish fillets on your outdoor barbecue or under the broiler in your oven.
This entrée is easy and impressive enough to serve to guests but it also makes a no-fuss weeknight dinner. Adding fresh dill or other fresh herbs gives the dish a spring-like taste, which is perfect for Lent.
Marinating the fish before grilling or broiling it is optional but it surely intensifies the flavor so if you have the time, don’t skip that step.
The recipe is very versatile; you can tweak the flavorings to your liking. In place of the dill weed, use basil, thyme, or marjoram. And for a touch of French Provence, combine basil with a few crushed fennel and coriander seeds and a pinch of saffron.
Plain rice is always a safe bet for fish fillets. For a side dish with more pronounced flavor, try a pilaf, either a rice pilaf or other grains, such as barley or millet pilaf.
If you have leftovers, reheat them slowly in the oven at 275 F. Fish fillets, especially without sauce, dry out quickly, which you can prevent by covering the dish with foil.
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon peanut or safflower oil
2 tablespoons honey
1/2 teaspoon dried dill
1/8 teaspoon white pepper
1/2 teaspoon kosher salt
1/2 teaspoon orange zest
1 1/2 pounds haddock, arctic char, cod, or halibut fillets
Steps to Make It
Combine the orange juice concentrate, oil, honey, dried dill weed, white pepper, salt, and orange zest, and pour over the fish in a glass baking dish. Cover and chill 30 minutes. (You can also make this without marinating the fish; just broil it and brush with the marinade.)
Remove the fish from the dish and reserve the marinade. Grill or broil the fish 4 to 6 inches away from the heat source (either over medium coals or under a hot broiler), turning carefully once and brushing with the marinade until fish is thoroughly cooked and flakes easily when tested with a fork, about 5 to 10 minutes.
If the fish is less than 1/2-inch thick, you can broil it without turning, which makes the recipe much easier. Discard any remaining marinade and serve the fish immediately.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.