What to do when the fish dies and you can't release it.
Roasted Halibut with Fruit Glaze
from the Fast Fish Cookbook, by Hugh Carpenter and Teri Sandison
Roasted Halibut with Fruit Glaze
from the Fast Fish Cookbook, by Hugh Carpenter and Teri Sandison
1 cup dried apricots, sliced
1 cup dried cranberries
1 cup dried Bing cherries
2 tablespoons minced fresh ginger
2 cups white wine
1/4 cup coarsely chopped fresh mint
4 (6 oz.) halibut fillets or steaks
Salt
Crushed red pepper flakes or freshly ground black pepper
1 lemon, cut into wedges
In a saucepan, combine the apricots, cranberries, cherries, ginger, 1 cup of the wine, and 2 tablespoons of the mint and mix well. Place over medium heat and bring to a simmer. Cover and cook for about 10 minutes, until the fruit softens. (The fruit can be covered and refrigerated for up to 8 hours before using.)
Preheat the oven to 350 degrees F. Place the fish flat side down in a baking dish. Sprinkle the fish with salt and pepper flakes. Arrange the fruit on top and around the fish. Place in the oven and roast for about 12 minutes, until the fish just begins to flake when prodded with a fork. Transfer to dinner plates. Squeeze the lemon wedges over the fish. Garnish with the remaining 2 tablespoons mint and serve at once.