Name: Sunset Grilles Fish At Sunset Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces firm white fish fillets (cod, halibut, sea bass, or snapper); 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 tbs soy sauce (or tamari); 1 tsp honey; 2 pieces garlic cloves, minced; 1 tsp fresh grated ginger; 1 tsp smoked paprika; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 cups orange juice (fresh preferred); 0.5 pieces red bell pepper, finely diced; 1 pieces shallot, finely minced; 1 tbs rice vinegar; 1 tbs brown sugar; 1 tbs butter; 0.25 tsp red pepper flakes; 2 tbs fresh cilantro or parsley, chopped; 4 pieces lime wedges, for serving; 3 cups cooked jasmine or basmati rice; 4 cups mixed baby greens or arugula; 1 tbs olive oil (for greens); 0 to taste salt, to taste; 0 to taste pepper, to taste

Method

For the fish and marinade

Prep the fish

Pat the fish fillets dry with paper towels. Trim any thin edges so the fillets cook evenly. Season both sides lightly with half of the sea salt and half of the black pepper.

Make the marinade

In a shallow dish or bowl combine 3 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tsp honey, minced garlic, grated ginger, smoked paprika and the remaining salt and pepper. Whisk until combined.

Marinate

Place fillets in the dish and spoon marinade over the top so each fillet is coated. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavors to infuse without breaking down the flesh.

Sunset glaze & finishing

Make the sunset glaze

While the fish marinates, heat a small saucepan over medium heat. Add 1 tbs butter and the minced shallot; sauté 1–2 minutes until softened. Add the diced red bell pepper and cook another 1–2 minutes. Stir in 1 cup fresh orange juice, 1 tbs rice vinegar, 1 tbs brown sugar and 0.25 tsp red pepper flakes. Bring to a gentle simmer and reduce until syrupy, about 8–10 minutes, stirring occasionally. Taste and adjust salt if needed.

Finish glaze

Once the glaze has reduced to a glossy syrup that coats the back of a spoon (about 1/3 cup volume), remove from heat and stir in chopped cilantro or parsley. Keep warm.

Sear the fish

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tbs olive oil and swirl to coat. Remove fish from marinade (reserve marinade) and place fillets in the pan, presentation side down first. Sear without moving 2–3 minutes until a golden crust forms. Flip carefully and sear the other side 1.5–3 minutes depending on thickness (internal temp 125–140°F / 52–60°C, fish should flake easily but still be moist).

Glaze and finish in skillet

Lower heat to medium. Pour the reserved marinade into the skillet and let it bubble for 30–60 seconds to cook the raw garlic components; then spoon 1–2 tbs of the warm sunset glaze over each fillet to coat. Cook an additional 30–60 seconds to let the glaze adhere and slightly caramelize. Remove fish to a warm plate.

Plate and serve

Spoon any remaining glaze over the fillets. Serve each fillet with a lime wedge and a sprinkling of fresh herbs. If using, mound rice to one side and toss greens with 1 tbs olive oil, salt and pepper and serve alongside.

Accompaniment (optional)

Rice: Reheat cooked rice and portion 3/4 cup per serving alongside the fish. Greens: Toss mixed baby greens with 1 tbs olive oil and a pinch of salt and pepper; place alongside the fish for freshness.