This recipe comes from Feeding the Whole Family by Cynthia Lair. As I write this I haven't yet made the recipe with Halibut or with Talapia - I hope it works out alright and that the flaky Talapia is good... if nothing else it will be child friendly. Halibut is seen as a meatier steak-like fish so we shall see!
Prep time: 30 minutes to 1 hour for marinating, 10-15 minutes for cooking.
1 tablespoon tamari or shoyu (I used tamari)
3 tablespoons extra-virgin olive oil, divided
1 tablespoon grated ginger
3 tablespoons lime juice
1 tsp agae nectar or sugar
3-4 cloves garlic, minced
1 lb halibut fillet (serves four) I went with less fish to save money and have provided the quinoa salad.
To marinate the halibut, put tamari, 2 tablespoons of the oil, ginger, lime juice, agave, and garlic in a small mixing bowl; whisk together. Place fish in a shallow pan and pour marinade over the top. Allow to marinate 30 minutes to one hour in the refrigerator.
Preheat oven to 400 (not sure if this will be different with talapia). Heat remaining olive oil in an ovenproof skillet; cast iron is good. Remove halibut from marinade; set marinade aside. Place halibut in the pan, skin side up, and sear for one minute; turn and sear second side for one minute.
Leave fish in the skillet and place in oven. Bake until fish is almost cooked through about 7-10 minutes.
Remove skillet from oven and place on stove. Add reserved marinade and deglaze the pan, letting the liquid reduce some before serving.
Oh! And there is a video from the lovely and talented Cynthia Lair:
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