Cooking with fish is not my expertise. Actually, I'm not horribly fond of cooked fish, but this recipe looked good, so I thought I'd give it a try. It turned out pretty well, and I actually enjoyed the flavor of the fish. I did do a couple of things different from the recipe though. I didn't take the interior skin off the orange sections (I didn't realize till later on that I was supposed to), and I cooked the spinach with the glaze rather than just drizzling the glaze over the spinach. I mostly did this because I didn't end up with enough orange juice to make much glaze. I thought the spinach tasted fine, but my husband doesn't like cooked spinach at all, so if I try it again I'll probably try it without cooking the spinach.
4 6-oz. fresh or frozen halibut steaks, cut 1 inch thick
2 medium oranges
1/2 cup dry white wine or orange juice
2 Tbsp. orange-honey spread or honey
2 tsp. grated fresh ginger
4 cups baby spinach or torn fresh spinach
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in resealable plastic bag in shallow dish.
Peel and section oranges over bowl to catch juice. Reserve orange sections. Measure 1/4 cup juice. For marinade: In small bowl combine 1/4 cup juice, wine, orange-honey spread, and ginger. Pour over fish; seal bag. Marinate in refrigerator for 1 to 4 hours, turning bag occasionally. Drain fish, reserving marinade.
Preheat broiler. Pour marinade into small saucepan; bring to boiling. Boil, uncovered, for 2 minutes. Cover and keep warm. Place fish on greased uneated rack of broiler pan. Sprinkle with salt and pepper. Broil about 4 inches from heat for 8 to 12 minutes or until fish flakes easily with fork, gently turning once.
Place spinach in medium bowl. Drizzle with 1/4 cup of the hot marinade. Transfer to dinner plates. Top with fish, orange sections, and additional hot marinade.
