MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Gregory's Baked Halibut w/Whole Roasted Carrots
Categories: Seafood, Vegetables, Herbs, Chilies, Citrus
Yield: 4 Servings

MMMMM--------------------------CARROTS-------------------------------
1 lb Whole, baby carrots;
- unpeeled, tops trimmed
- w/some green stem left on
1 md Red onion; halved, sliced
8 cl Garlic
1/2 Red jalapeno; in 1/4"
- slices
2 tb Olive oil
1/4 ts Salt

MMMMM--------------------------HALIBUT-------------------------------
4 (5 oz ea) pieces halibut *
1/4 ts Salt
1/4 ts Crushed chilli flakes
4 tb Olive oil

MMMMM----------------------GLAZE & GARNISH---------------------------
1 1/2 c Orange juice
1/4 c Maple syrup
1 (1 1/2") piece ginger;
- peeled, minced
1/2 ts Salt
4 tb Cilantro leaves; some stem
- left on

* You can substitute cod, fluke, or flounder for the
halibut.

To make the carrots, set the oven to 375ºF/190ºC.

Scrub the carrots to clean them, then rinse and pat dry.
Place them on a large baking sheet. Add the onion,
garlic, and jalapeno. Drizzle with the 2 tablespoons oil
and toss to coat. Season with the 1/4 teaspoon salt.
Roast for about 25 minutes, or until tender and easily
pierced with a knife. The onion should be caramelized
and the jalapeno slightly charred.

To make the fish, pat the halibut dry with a paper
towel. Season with the 1/4 teaspoon salt and chili
powder. Drizzle the fish with the 4 tablespoons oil,
then rub all over to coat (both sides). Place the fish
on a second baking sheet and bake in the lower third of
the oven for the last 10 minutes of the vegetable cook
time, or until opaque and just cooked through.

To make the glaze, combine the orange juice, maple
syrup, ginger, and 1/2 teaspoon salt in a medium
saucepan over high heat. Bring to a boil and cook,
stirring occasionally, until reduced by two-thirds (to
about 1/2 cup) and thickened, about 15 minutes. Remove
from heat.

Divide the carrots among four plates. Top with the
halibut and drizzle with the glaze. Sprinkle with the
cilantro leaves.

Serves 4.

Chef Gregory Gourdet

RECIPE FROM: https://www.runnersworld.com

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