Halibut with Citrus-Ginger Glaze - Whole30

For a while now I've had a recipe for Halibut with Citrus-Ginger Glaze that was in a Whole30 cookbook. As with other Whole30 recipes, this one was flavorful and delicious. 

Halibut is a more expensive type of fish, but for this recipe, it is necessary given the preparation method. It is well worth spending extra money on this meal. The Whole30 cookbook said that other white fish could be substituted: cod, turbot, dogfish, haddock, or striped bass.

FOR THE GLAZE

1/2 cup apple cider

Grated zest and juice of 2 lemons

Juice of 1 orange 

1/2 tablespoon fresh ginger

FOR THE FISH

3 tablespoons cooking fat

2 halibut fillets (5 ounces each)

1 teaspoon salt

1/2 teaspoon black pepper

DIRECTIONS 

For the glaze, cook the apple cider in a small saucepan over medium-high heat until reduced to about 1 tablespoon, 4-6 minutes. Add the lemon juice, orange juice, and ginger. Cook until reduced by half, 3-5 minutes. Remove the pan from the heat and add the lemon zest. Set aside.

For the fish, heat 2 tablespoons of the cooking fat in a large skillet over high heat. Swirl to coat the bottom of the pan. While the fat is heating, season the halibut with the salt and pepper. When the fat is hot, place the fish top-side-down in the pan and sear for 2-3 minutes. While the fish is searing, melt the remaining 1 tablespoon cooking fat. Line a baking sheet with parchment paper, and brush half of the fat on the paper.

Remove the halibut from the pan and transfer seared-sided-up to the greased, lined baking sheet. Brush the remaining cooking fat over the top of the halibut. Bake in the oven for 10-12 minutes, until the flesh is just barely firm and flakes easily with a fork. 

Transfer the fish to a serving dish or individual plates and spoon the glaze over the top just before serving.